Go Back

Chicken Tenders & Lemon Cashew Kale Salad


Lemon Cashew Kale Salad Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 pinch freshly ground black pepper
  • 3-4 cups fresh kale, chopped ribbon style
  • 1/2 tsp sea salt
  • 1/4 cup raw cashews, finely chopped

Chicken Tenders Ingredients

  • 1 box panko breadless pork rind crumbs
  • 2 organic pasture raised eggs
  • 1 lb organic chicken tenders
  • Frontier Adobo Seasoning Blend
  • organic ground black pepper
  • 1/4 cup raw cashews, finely chopped


Lemon Cashew Kale Salad Instructions

  • In a small bow, whisk together olive oil, lemon juice, and black pepper. Set aside.
  • Place kale in a large bowl. Massage it by hand with sea salt for two minutes until the kale is soft and dark green. (You may want to set a timer, as it is necessary to tenderize the kale for this long.) It will shrink quite a bit.
  • Add the olive oil mixture and the chopped cashews to the kale. Toss until the kale is evenly coated. Service immediately.

Chicken Tenders Instructions

  • Preheat oven to 425°.
  • Line a non-stick baking sheet with parchment paper.
  • Whisk 2 eggs in bowl, until both yolks and egg whites come together. Set aside.
  • Season both sides of chicken tenders with Adobo seasoning blend & pepper to taste.
  • Dredge each individual tender with panko pork rind crumbs on each side. Press gently to adhere crumbs before placing directly on baking sheet.
  • Bake for 20-25 minutes at 425° or until golden brown. (Every oven & climate are different. It is okay to flip tenders and bake for an extra few minutes until desired texture has been reached.)
  • Remove from oven and serve immediately.


Tip: Leftovers will keep well in the refrigerator for a day or two.