Recipe: Chicken Salad with Crunchy Bacon-Mustard Dressing (breaded chicken tenders)

CHICKEN SALAD WITH CRUNCHY BACON-MUSTARD DRESSING

2 pounds chicken tenders
Salt and pepper
3/4 cup creole mustard
1 cup dry bread crumbs
1/2 teaspoon guajillo chile powder
1/4 cup canola oil
FOR THE DRESSING:
4 slices thick-sliced bacon
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
1 teaspoon mustard seeds, coarsely ground
5 teaspoons red wine vinegar
1 teaspoon sugar
1/2 cup extra-virgin olive oil
Salt and pepper

Season the chicken tenders with salt and pepper. Pour the mustard into a large bowl and add the chicken. Use your hands to coat the chicken.

In a separate bowl pour the bread crumbs and chile powder and stir together. Coat chicken with the crumb mix and set aside.

In a large frying pan over medium-high heat, add the oil and fry chicken until it is golden, about 3 minutes per side. Place the chicken on layers of paper towels and keep warm.

Cook the bacon in a dry frying pan until crisp. Remove and drain on paper towels.

Whisk together the mustards and seeds, vinegar, sugar, and olive oil until a thick dressing is formed. Stir in the bacon. Season with salt and pepper.

Makes 6 servings
Source: Kim Kushner , Chile Pepper Magazine, April 2006