Chicken Tenders & Lemon Cashew Kale Salad
Ingredients
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
Instructions
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.
Notes
Tip: Leftovers will keep well in the refrigerator for a day or two.