Categories: Salad
Ingredients
- 1 1/2 cups buttermilk, divided
- 1 1/4 tsp. garlic powder, divided
- 1 1/4 tsp. black pepper, divided
- 3/4 tsp salt, divided
- 1 lb. chicken tenders, halved crosswise
- 1/3 cup mayo
- 3 tbsp. chopped fresh chives and/or dill
- 3/4 cup panko
- 1/3 cup fine cornmeal
- 1/4 cup peanut oil
- 2 heads butter lettuce, trimmed
- 2 medium tomatoes, each cut into 8 wedges
- 1 1/2 cups fresh corn kernels
Directions
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Combine 1 cup buttermilk, 1 tsp each garlic powder and pepper, and 1/2 tsp salt in a shallow dish. Add chicken, turn to coat, and let marinate for 15 minutes.
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Meanwhile, whisk mayo and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 tsp each garlic powder, pepper and salt. Set aside.
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Combine panko and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the panko mixture.
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Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3-5 minutes. Reduce heat to medium, turn the chicken and cook until browned and cooked through, 5-7 minutes more.
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Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.