| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2/3 cup mayonnaise
- 1/3 cup fresh dill, chopped
- 2 1/2 teaspoons mustard powder
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/4 cups breadcrumbs (preferably panko)
- 1 cup finely grated sharp cheddar cheese
- 2 large eggs
- 1 cup vegetable oil
- 1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
- 1 5-ounce package mesclun greens
- 1/2 cup cherry tomatoes, halved
Instructions
- Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
- Photograph by Antonis Achilleos
Nutrition Facts
| Calories | 806 |
| Total Fat | 62 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 233 milligrams |
| Sodium | 1077 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 2 grams |
| Protein | 46 grams |
Reviews
Loved it!! However a few minor adjustments since I was out of a few things, instead of ground mustard I used onion powder and instead of grated cheddar I used parmesan! So tasty!!
Chicken came out juicy and crispy. However, the mayonnaise dipping sauce and salad dressing was disgusting. When I read the recipe, I was thinking it would be a honey mustard type dipping sauce. It was just pure mayonnaise with dill and mustard seasoning. Would not recommend.
Great
The sauce is awful and after making it, we skipped it altogether serving the salad with ranch and ketchup, ranch and Thai sweet and spicy sauce for dipping the chicken. The chicken itself was amazing though and very fast to prepare. We will keep this recipe and skip the mayo-dill sauce.
Loved this! I added a bit of extra cheese and it was amazing. Husband was very happy. Will make again!
The whole family liked it. The sauce is great with the chicken. Next time I make it I am going to use my own dressing for the salad.
Easy to make very good tasting!
Not my favorite- the breading fell off while frying. Too time consuming for what it is.
It tasted good. However I did not like the sauce on the chicken. It tasted better with ketchup. But the sauce was great on the salad
This was a fantastic recipe! Easy to follow, flavor to die for… my 4 year-old put her hands on the table and declared, “Mommy, this is the best dinner EVER!” Of course, maybe that’s because we don’t really do chicken nuggets or chicken tenders or anything like that at home.
As usual, the time projected was not accurate for me. Took me about 1 hr 15 min start to finish–that’s with all the regular distractions of trying to cook with child, puppy and old dog vying for attention.
I did a couple of things accidentally & I’ll make the same “mistakes” again…
1 when making the dressing, I put most of the fresh dill in the dressing & had only a little to toss w/ salad. That dressing/dip was delicious.
2 I used about 2/3 lemon pepper and 1/3 italian bread crumbs… worked out fine.
Tangy, light, flavorful, delightful!! This will be a regular repeater at our house.