Oven Fried Chicken Tenders With Chopped Salad And Vinaigrette

• For the Oven Fried Chicken Tenders
• 1 1/2 lbs chicken tenders
• 1/2 cup white vinegar
• 8 cups water
• 1 cup good quality mayonnaise (you can use low fat)
• 4 garlic cloves, smashed in a mortar and pestle (or finely chopped)
• 3 tablespoons goya light adobo seasoning
• fresh ground black pepper
• 4 cups Italian style breadcrumbs
• 2 limes, juice of
• 1 tablespoon Worcestershire sauce
• cooking spray
• 2 tablespoons olive oil
• For the Chopped Salad
• 1 head romaine lettuce, chopped (remove core, slice in strips lengthwise, then slice across)
• 4 plum tomatoes, diced
• 2 cucumbers, diced
• 1 (6 ounce) can black olives (pitted)
• 1/2 cup crumbled blue cheese
• For the Vinaigrette
• 1 cup canola oil
• 4 garlic cloves, smashed in mortar and pestle (or finely chopped)
• 2 teaspoons sugar
• 1/4 cup white wine vinegar
• salt & fresh ground pepper (lots of pepper)
• 1 teaspoon oregano
• 1 teaspoon dry mustard
• 2 tablespoons water

1. Make Vinaigrette:
2. Combine all ingredients in bowl. Wisk well to combine. Refrigerate for at least 1/2 hour to allow flavors to combine.
3. Wash Romaine lettuce, tomatoes and cucumbers. Spin a couple of times in salad spinner. Transfer to a Salad bowl. Top with pitted olives and blue cheese. Toss to combine. Add Vinaigrette and toss right before serving.
4. Soak Chicken in Water and white vinegar for 10 minutes. Rinse well and pat dry. Transfer chicken to ziploc bag or large bowl.
5. In a bowl, mix mayo, garlic, 2 tbs. light adobo, black pepper to taste, lime juice and worcestershire sauce. Mix to combine.
6. Add mayo mix to chicken, coat well. Let marinade for at least 1/2 hour to 1 hour on the counter. If longer, refrigerate then bring to room temperature before cooking.
7. In ziploc bag or large bowl combine bread crumbs, 1 tbs. light adobo, and black pepper to taste. Mix well.
8. Coat the chicken in the bread crumb mixture.
9. Preheat oven to 425.
10. Grease a baking sheet with cooking spray, place chicken on baking sheet. Drizzle chicken with olive oil.
11. Bake for 15 to 17 minutes. Flipping once halfway through cooking time.
12. I like to Serve the Chicken Tenders on top of the Chopped Salad.
13. Enjoy!

chicken, chicken tenders, white vinegar, water, mayonnaise, garlic, fresh ground black pepper, italian style breadcrumbs, worcestershire sauce, cooking spray, olive oil, salad, romaine lettuce, tomatoes, cucumbers, black olives, blue cheese, vinaigrette, canola oil, garlic, sugar, white wine vinegar, salt, oregano, mustard, water

Taken from www.food.com/recipe/oven-fried-chicken-tenders-with-chopped-salad-and-vinaigrette-503091 (may not work)