I grew up loving a restaurant called Max & Ermas. It’s a midwestern chain that isn’t doing so well these days and I recently saw an article that they were closing some of their stores. I was a hostess there for my first job and the restaurant was always crowded, so I’m not sure what happened. This chicken tender salad is reminiscent of my go-to order as a kid - the Southern Fried Chicken Salad.
Instead of frying chicken, I used my healthier baked almond flour chicken tender recipe and they worked perfectly. I also made my go-to honey mustard dressing that is a must for this recipe. Chicken tenders and honey mustard dressing are a match made in heaven. Yum.
This recipe is totally kid friendly but also impressive enough for your adult friends. I really don’t think adults ever grow out of loving chicken tenders, especially when they’re gluten free, grain free and easy on the waist line. You guys will love this blast from my Ohio past. Long live Max & Ermas!
- For the Baked Chicken Tenders
- 2 chicken breasts - sliced into 1 inch wide "tenders"
- 1 cup almond flour
- 1/4 cup tapioca or arrowroot flour
- 1 tbsp white sesame seeds
- 1 tsp garlic powder
- 1 tsp dried mustard powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 1/2 tbsp coconut oil
- For the Salad
- 6 cups mixed greens of choice
- 2 hard boiled eggs - sliced
- 2 tomatoes - sliced thin with seeds removed
- Shredded organic grass-fed cheese - optional
- For the Honey Mustard Dressing
- 1/2 cup dijon mustard
- 1/2 cup olive oil
- 2 tbsp water
- 3 tbsp honey
- 1/4 tsp fresh ground pepper
- 1/4 tsp salt
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper (optional)
- Combine all dry ingredients into a large bowl and set aside
- Whisk the eggs into a medium sized bowl and set aside
- Dip the tenders into the egg, then the dry flour mix, then lay on the baking sheet
- Drizzle with melted coconut oil
- Bake for 20 minutes, or until golden brown
- While the chicken tenders bake, make your salad by topping the greens with the tomatoes and sliced eggs
- After making the salad, make the dressing by whisking together all ingredients in a medium-size bowl
- Once baked, chop the chicken tenders into bite size pieces, then add on top of the salad
- Drizzle the salad with the honey mustard, and enjoy!
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