Name: Hot Honey Chicken Tenders & Blue Cheese Wedge Salad with Herby Ranch
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 small pkg chives; 1 ½ (113 g) pkgs crumbled blue cheese; 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; ¾ cup plain Greek yogurt; 1 ½ heads romaine lettuce; black pepper; extra virgin olive oil; garlic powder; honey; hot sauce; mayonnaise; panko bread crumbs; paprika; salt; soy sauce

Hot Honey Chicken Tenders & Blue Cheese Wedge Salad with Herby RanchHot Honey Chicken Tenders & Blue Cheese Wedge Salad with Herby Ranch — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 small pkg chives

1 ½ (113 g) pkgs crumbled blue cheese

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

1 ½ lemons

¾ cup plain Greek yogurt

1 ½ heads romaine lettuce

black pepper

extra virgin olive oil

garlic powder

honey

hot sauce

mayonnaise

panko bread crumbs

paprika

salt

soy sauce

Instructions

Preheat oven to 190°C (375°F). Coat two baking sheet pans with a thin layer of oil.

Place bread crumbs and spices in a small bowl. Stir to combine the coating.

Place mayo, soy sauce, and salt in a large bowl; stir to combine.

Pat chicken dry with paper towels, then slice into ¾-inch strips. Add to the bowl with the mayo mixture and toss to coat.

Add bread crumb coating to the bowl with the chicken and toss well to coat. Divide coated chicken between the baking sheets and arrange in a single layer. (Reserve small bowl for later use.)

Place chicken in the oven (it doesn't have to be fully heated) and bake until golden and cooked through, about 18 minutes. Remove from oven.

Meanwhile, place honey, hot sauce, and salt in the reserved bowl. Whisk to combine the hot honey and set aside.

Wash and dry the fresh produce.

Juice lemons into a blender.

Using a clean cutting board, shave dill leaves off the stems; discard stems and add leaves to the blender.

Roughly chop chives. Add half to the blender along with yogurt, mayo, and spices. Blend on high until herby ranch dressing is smooth; set aside. (Reserve remaining chives for serving.)

Trim and cut each romaine into quarters lengthwise, to make 6 wedges.

Halve grape tomatoes lengthwise. Season with salt.

Divide chicken tenders and romaine wedges between plates. Top wedges with dressing, tomatoes, blue cheese, and remaining chives. Serve with hot honey for dipping chicken. Enjoy!

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