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Cornmeal Crusted Chicken Salad Recipe

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4.1 from 11 reviews

A flavorful and crispy cornmeal crusted chicken salad featuring tender chicken tenders marinated in a tangy yogurt mixture, baked to golden perfection, and served over fresh mixed greens with berries, avocado, and a zesty balsamic Dijon dressing. This quick and healthy dish is perfect for a wholesome lunch or light dinner.

Ingredients

Chicken and Coating

  • 1 lb chicken tenders
  • 1/2 cup unsweetened yogurt of choice
  • 2 tbsp milk of choice
  • 1 tbsp honey
  • 2 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 1/4 cup Panko or homemade bread crumbs
  • 3/4 cup cornmeal
  • 1 tbsp olive oil + more for drizzling

For Serving

  • Mixed greens
  • Fresh berries
  • Avocado

Dressing

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Marinate Chicken: In a large bowl, whisk together the yogurt, milk, honey, thyme, smoked paprika, garlic powder, and salt until well combined. Add the chicken tenders and toss to coat them evenly in the marinade. Let the chicken marinate at room temperature for 15 minutes to absorb the flavors.
  3. Prepare Coating: In another bowl, mix together the Panko bread crumbs, cornmeal, and 1 tablespoon of olive oil. Remove each chicken tender from the marinade, allowing excess to drip off, and coat both sides thoroughly with the cornmeal mixture. Arrange the coated chicken tenders in rows on the prepared baking sheet and drizzle a little more olive oil on top to aid in crisping.
  4. Bake Chicken: Bake the chicken in the preheated oven for 10-12 minutes, or until the crust is golden brown and the chicken is cooked through with no pink remaining in the center. After baking, let the chicken rest and cool for 5-10 minutes to lock in juices before serving.
  5. Make Dressing and Assemble Salad: While the chicken bakes, whisk together the olive oil, balsamic vinegar, and Dijon mustard in a bowl until the dressing is emulsified. Serve the crispy chicken tenders on a bed of mixed greens topped with fresh berries and sliced avocado. Drizzle the salad with the balsamic dressing and enjoy.

Notes

  • You can use any unsweetened yogurt, such as Greek yogurt or plain plant-based yogurt, to suit dietary preferences.
  • Panko bread crumbs can be substituted with homemade bread crumbs or gluten-free options if needed.
  • For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, watching carefully to prevent burning.
  • This salad is perfect for meal prep; store chicken and dressing separately to keep greens fresh.
  • Add nuts such as toasted almonds or walnuts for extra crunch and nutrition.

Find it online: https://glowcooks.com/cornmeal-crusted-chicken-salad-recipe/