Ingredients
Chicken
1½ cups chicken breast tenders
½ cup Ritz crackers, pulverized
1½ cups Cap’n Crunch, pulverized
¼ tsp cayenne
½ tsp salt
Salad
6 slice cooked thick cut bacon, roughly chopped
2 heads of romaine, chopped
1 Belgian endive, roughly chopped
1 cup cherry tomatoes, halved
1 English cucumber, quartered and cut into chunks
½ red onion, sliced and cut into thirds
1 – 2 avocados, sliced
Honey Mustard Dressing
¼ cup Dijon mustard
¼ cup honey
¼ cup apple cider vinegar
¼ cup olive oil
4 garlic cloves, minced
pinch of salt and pepper
Instructions
Preheat the oven to 425°F. Place a baking rack on top of a baking sheet.
In a medium bowl, mix together the crackers, Cap’n Crunch, cayenne, and salt. Pat the chicken dry. Dip both sides into the Cap’n Crunch mix, ensuring each tender is fully coated. Place each piece on the baking rack. Bake for 16 minutes, turning over halfway through.
Meanwhile, make the salad by tossing together the romaine, tomatoes, cucumbers, onion, bacon, and avocado.
In a small bowl or mason jar, mix together the Dijon mustard, honey, apple cider vinegar, olive oil, garlic, and salt and pepper.
Toss the salad with the desired amount of dressing. Dish into bowls and top with the cooked chicken tenders.
Eat!
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