Crispy Chicken Tenders with Honey Mustard & Tomato-Cucumber Salad

Crispy Chicken Tenders

with Honey Mustard & Tomato-Cucumber Salad

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Chicken tenders have long been an all-American meal. In this recipe, we’re making them from scratch—cutting chicken cutlets into strips, coating them with seasonings and breadcrumbs and lightly frying them to create perfectly crispy crusts. And what chicken tenders would be complete without a dipping sauce? Here, we’re taking honey-mustard sauce back to its roots and making it with just two ingredients: honey and mustard. Here’s to a family favorite done simply and well.

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  • Nutrition
    PER SERVING
  • Calories
    585 Cals (est.)
fresh
ingredients
Crispy Chicken Tenders with Honey Mustard & Tomato-Cucumber Salad
Title
  • 4 Boneless, Skinless Chicken Cutlets
  • 1¼ cups Panko Breadcrumbs
  • ½ cup Plain Greek Yogurt
  • 1 Cucumber
  • 1 head Red Leaf Lettuce
  • 1 Lemon
  • 1 Tomato
  • 3 Tbsps Dijon Mustard
  • 2 Tbsps Honey
  • ¼ cup Chicken Tender Spice Blend (All-Purpose Flour, Italian Seasoning, Garlic Powder & Smoked Sweet Paprika)
time-saving
tips & techniques
Honey
Cucumber
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the root end of the lettuce. Roughly chop the lettuce leaves; place in a large bowl. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a small bowl, whisk together the honey and mustard.

Prepare the chicken & make the yogurt mixture:
2 Prepare the chicken & make the yogurt mixture:

Pat the chicken cutlets dry with paper towels. Cut each cutlet lengthwise into about four 1-inch-wide strips; season with salt and pepper. Set aside. Thoroughly wash your hands, knife and cutting board after handling the chicken. In a large bowl, whisk together half the yogurt and ¼ cup of water; season with salt and pepper to taste.

Bread the chicken:
3 Bread the chicken:

Place the spice blend and breadcrumbs in 2 separate large bowls; season each with salt and pepper. Working 1 strip at a time, thoroughly coat the seasoned chicken with the spice blend (shaking off any excess), then the yogurt mixture (letting the excess drip off), then the breadcrumbs (pressing to adhere). Place the breaded chicken on a sheet pan or plate.

Cook the chicken:
4 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded chicken. Cook 3 to 5 minutes per side, or until the breadcrumbs are browned and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad dressing:
5 Make the salad dressing:

While the chicken cooks, in a small bowl, combine the remaining yogurt and the juice of all 4 lemon wedges; season with salt and pepper to taste. Add a drizzle of olive oil and whisk until well combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, to the bowl of lettuce, add the tomato and cucumber; season with salt and pepper. Add as much of the salad dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the honey mustard on the side. Enjoy!

Tips from Home Chefs

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Crispy Chicken Tenders

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the root end of the lettuce. Roughly chop the lettuce leaves; place in a large bowl. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Medium dice the cucumber. In a small bowl, whisk together the honey and mustard.

2 Prepare the chicken & make the yogurt mixture:

Pat the chicken cutlets dry with paper towels. Cut each cutlet lengthwise into about four 1-inch-wide strips; season with salt and pepper. Set aside. Thoroughly wash your hands, knife and cutting board after handling the chicken. In a large bowl, whisk together half the yogurt and ¼ cup of water; season with salt and pepper to taste.

Prepare the chicken & make the yogurt mixture:
Bread the chicken:
3 Bread the chicken:

Place the spice blend and breadcrumbs in 2 separate large bowls; season each with salt and pepper. Working 1 strip at a time, thoroughly coat the seasoned chicken with the spice blend (shaking off any excess), then the yogurt mixture (letting the excess drip off), then the breadcrumbs (pressing to adhere). Place the breaded chicken on a sheet pan or plate.

4 Cook the chicken:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded chicken. Cook 3 to 5 minutes per side, or until the breadcrumbs are browned and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Cook the chicken:
11" PFOA-Free CTX Nonstick Pan
Make the salad dressing:
5 Make the salad dressing:

While the chicken cooks, in a small bowl, combine the remaining yogurt and the juice of all 4 lemon wedges; season with salt and pepper to taste. Add a drizzle of olive oil and whisk until well combined.

6 Make the salad & serve your dish:

Just before serving, to the bowl of lettuce, add the tomato and cucumber; season with salt and pepper. Add as much of the salad dressing as you’d like (you may have extra). Toss to coat; season with salt and pepper to taste. Divide the cooked chicken and salad between 4 plates. Serve with the honey mustard on the side. Enjoy!

Make the salad & serve your dish:
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