Serves 4

• 1 pound chicken tenders
  
• 1 cup buttermilk
  
• 1 cup Italian bread crumbs
  
• 1/4 cup peanut oil
  
• Salt
  
•  2 heads Romaine lettuce, cleaned and rough chopped
  
• 1 cup cherry tomatoes, halved
  
• 1 cup cucumbers, sliced
  
• 1 cup green goddess dressing*

Combine the chicken tenders in the buttermilk and marinade over night or  for several hours. In a mixing bowl add the bread crumbs, remove the chicken tenders from the buttermilk and dredge them the chicken tenders in the bread crumbs coating the chicken evenly. In a heavy, deep side saute pan or skillet over medium high heat add the peanut oil.  Pan fry the chicken tenders in the hot oil, approximately three minutes a side. When the tenders are cooked through remove them from the pan to a plate lined with a paper towel and season with salt.

In a large bowl combine the lettuce, tomatoes, cucumbers, green goddess dressing, and mix together well. Chop the chicken tenders into smaller pieces. To serve divide the salad evenly on four plates and garnish with the fried chicken. 

Green Goddess Dressing

• 1 1/2 cups mayonnaise 
  
• 4 anchovy filets 
  
• 2 green onions, green parts only 
  
• 1 1/2 tablespoons chopped parsley 
  
• 2 tablespoons chopped tarragon 
  
• 2 white wine vinegar 
  
• 2 tablespoons minced chives
  

Puree all in ingredients in a blender.  Do not puree completely, it should not be a smooth dressing. Even better is to grind the ingredients with a mortar and pestle.

Fried Chicken Salad with Green Goddess Dressing (serves 4)

1 pound chicken tenders
1 cup buttermilk
1 cup Italian bread crumbs
1/4 cup peanut oil
salt
2 heads Romaine lettuce, cleaned and rough chopped
1 cup cherry tomatoes, halved
1 cup cucumbers, sliced
1 cup green goddess dressing* 

Combine the chicken tenders in the buttermilk and marinade over night or  for several hours. In a mixing bowl add the bread crumbs, remove the chicken tenders from the buttermilk and dredge them the chicken tenders in the bread crumbs coating the chicken evenly. In a heavy, deep side saute pan or skillet over medium high heat add the peanut oil.  Pan fry the chicken tenders in the hot oil, approximately three minutes a side. When the tenders are cooked through remove them from the pan to a plate lined with a paper towel and season with salt. 

In a large bowl combine the lettuce, tomatoes, cucumbers, green goddess dressing, and mix together well. Chop the chicken tenders into smaller pieces. To serve divide the salad evenly on four plates and garnish with the fried chicken.  

GREEN GODDESS DRESSING

1 1/2 cups mayonnaise
4 anchovy filets
2 green onions, green parts only
1 1/2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 white wine vinegar
2 tablespoons minced chives

Puree all in ingredients in a blender.

Do not puree completely, it should not be a smooth dressing.

Even better is to grind the ingredients with a mortar and pestle.

Serves 6

• 8 Roma tomatoes
  
• 2 poblano chiles
  
• 1 onion, slice rounds
  
• 1 tbsp. olive oil
  
• 2 garlic clove
  
• 2 tbsp. cilantro, picked leaves
  
• 2 tbsp. lime juice
  
• 2 tsp. salt
  
• 1 tsp. black pepper
  
• 1 tbsp. smoked paprika*
  
• 6-6oz. Tilapia filets
  
• 2 tbsp. olive oil
  
• 6 cilantro sprigs
  
• 6 lime slices, rounds
  

Light the grill. Coat the tomatoes, chiles, and onions with olive oil. When the grill is hot, char the tomatoes and chilies on all sides. Grill the onions on both sides cooking for approximately five minutes. Remove the vegetables from the grill. Core and quarter the tomatoes and place in a blender. Peel the skin off the chilies and remove the stem and all the seeds, then place them in the blender. Add the onions, garlic, cilantro to the blender and puree. Season the salsa to taste with salt and pepper. Place the mixture in a bowl and set aside until needed. This cause can made days in advance.

Combine salt, black pepper, and smoke paprika. Season the tilapia filets with the season mix. Brush the fish with olive oil. When grilling fish use a hot grill that is brushed and oil the grates well before cooking. I usually use an old kitchen towel to oil the grill.

Once the grill is hot and oiled grill the tilapia for 3 to 4 minutes a side. Carefully remove the fish from the grill. To serve place the fish on a plate and cover with salsa roja.

Garnish each plate with a cilantro sprig and a lime.

*Smoked paprika is an intensely flavored version of traditional paprika made in Spain. It can be found in most grocery store in the spice aisle or www.foodsofspain.com.