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
