Hot Bar at Home: Chicken Tenders, Corn-Cucumber-Avocado Salad, Honey Mustard, and Date S’mores Bites
This recipe first appeared on Natalie Felikian. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A make-ahead cold-case spread featuring extra-crispy chicken tenders, a fresh corn and cucumber salad, creamy honey mustard, and freezer-set date s’mores bites. The tenders are lightly pan-fried before finishing in the oven for crunch without deep-frying.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken Tenders
- 100 g
- 30 g
- 110 g
- 85 g
- 14 g
Honey Mustard
- 30 g
- 14 g
- 20 g
- 25 g
- 5 g
- 1 g
- 1 g
Corn, Cucumber & Avocado Salad
- 125 g
- 145 g
- 180 g
- 135 g
- 15 g
- 45 g
- 50 g
- 60 g
Date S’mores Bites
- 215 g
- 70 g
- 45 g
- 170 g
- 14 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.95 kg before cooking, which is about 485 g per serving.
Steps
Chicken Tenders
For the chicken tenders, set up two bowls: one with the eggs beaten together with a splash of milk, and another with the seasoned breadcrumbs mixed with the finely crushed pretzels.
Dip each chicken tender into the egg-and-milk mixture, then into the breadcrumb-and-pretzel coating. Press the crunchy coating firmly onto the chicken so it adheres well.
Heat a thin layer of avocado oil in a pan. Lightly pan-fry the coated tenders on each side until golden.
Transfer the golden tenders to a baking sheet and finish them in a 400°F (200 °C) oven until the chicken is cooked through.
Honey Mustard
For the honey mustard, add the Dijon mustard, mayonnaise, honey, Greek yogurt, apple cider vinegar, salt, and pepper to a bowl or jar.
Mix the honey mustard until completely smooth and creamy. Taste and adjust it to make it sweeter or more mustard-forward, as desired.
Corn, Cucumber & Avocado Salad
For the salad, add the chopped romaine, corn kernels, chopped Persian cucumbers, cubed avocado, chopped dill, chopped green onions, crumbled feta, and LAV Original Za’atar Dressing to a bowl.
Mix the salad ingredients, then funnel the salad into small deli containers.
Pair each salad container with a packet of LAV dressing and drizzle the dressing over the salad when ready to eat so the salad does not become soggy.
Date S’mores Bites
For the date s’mores bites, slice open each Medjool date and remove the pit.
Stuff each date with marshmallow creme and a piece of cinnamon-sugar pretzel cracker.
Melt the chocolate chips with the coconut oil, then drizzle the melted chocolate over the stuffed dates.
Finish the date bites with a bit of flaky sea salt.
Place the date s’mores bites in the freezer until set, then keep them chilled for whenever you want something sweet.
Notes
The source does not specify the tenders’ oven finishing time or an internal temperature; cook until fully done. Salad dressing is best kept separate until serving. Store the date bites chilled after freezing until set. The full spread is intended for fridge storage and mix-and-match eating throughout the week.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1102
- Protein
- 45 g
- Carbs
- 142 g
- Fat
- 43 g
- Fiber
- 12 g
Where the calories come from
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