Ingredients
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2 tablespoons all-purpose flour
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1 large egg
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½ cup panko breadcrumbs, preferably whole-wheat
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1 tablespoon everything bagel seasoning (see tip)
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1 pound chicken tenders
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¼ cup grapeseed or neutral oil, such as canola or avocado
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2 tablespoons extra-virgin olive oil
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1 tablespoon white-wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey
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⅛ teaspoon ground pepper
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5 ounces mixed baby greens
Directions
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Place flour in a shallow dish and lightly beat egg in another shallow dish. Mix breadcrumbs and everything bagel seasoning in a third shallow dish. Dredge chicken tenders in flour, then egg, then breadcrumbs.
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Heat grapeseed (or canola) oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer registers 165 degrees F, about 7 minutes total, adjusting the heat as needed to prevent burning.
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Whisk olive oil, vinegar, mustard, honey and pepper in a large bowl. Add greens and toss to coat. Serve the greens topped with the chicken.
