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Aioli Chicken Tenders with Root Vegetable Slaw Recipe

  • 3servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup olive oil

  2. 2 tablespoons lemon juice

  3. 1 teaspoon Dijon mustard

  4. 1 teaspoon honey

  5. 1/2 teaspoon coarse salt

  6. 1/4 teaspoon cracked pepper

  7. 2 cloves garlic , minced

Instructions Jump to Ingredients ↑

  1. In medium bowl, whisk together the marinade/dressing ingredients. Reserve half of mixture for dressing. Use remaining mixture for marinade. Place chicken tenders and marinade in a shallow dish or plastic zip-seal bag; marinate in refrigerator for 1 to 2 hours.

  2. Prepare grill. Remove chicken tenders from marinade container; discard any leftover marinade. Grill over medium hot coals for 4 to 5 minutes per side. Tenders can also be sautéed in a large skillet over medium high heat for 4 to 5 minutes per side, or until browned. In either case, chicken should be fork tender with no hint of pink in the meat.

  3. Whisk egg yolk into remaining marinade/dressing.

  4. In large bowl, toss all salad ingredients except the chicken tenders with the marinade/dressing. Top with chicken tenders.

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