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This statement salad was inspired by the Nashville Hot Chicken craze. The asparagus was provided by Happy Hens and Produce and will be available at Murphysboro Farmers Market beginning May 18.

Yield: 8 Servings

Time: 30 minutes

For the Vegetables

1 pound asparagus

½ large sweet onion

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon dried thyme

For the Chicken

1 box (9 ounces) Zatarain’s New Orleans Style Hot and Spicy Chicken Fry Mix

2 pounds chicken tenderloins

For the Dressing

1/4 cup rice vinegar

1/4 cup olive oil

1/4 cup honey

1/8 cup chili garlic sauce

1/8 cup water

2 tablespoons mayonnaise

For the Salad

1 container (approximately 1 pound) artisan lettuce

1 head Romaine lettuce

8 hard-boiled eggs, sliced

1 dry pint cherry or grape tomatoes

1 avocado, pitted and sliced

1 jar (7 ounces) artichoke hearts, drained

½ cup goat cheese crumbles

Directions

Preheat your oven to 400 degrees. Prepare your asparagus by trimming off the woody ends. Cut the asparagus into sections about two inches long and place them on a baking sheet. Chop the onion into quarters and separate the sections then place them on the baking sheet with the asparagus. Toss the vegetables in the olive oil, salt and thyme and roast for about 10 minutes or until the asparagus is crisp-tender. Once finished, set the vegetables aside to cool.

While the vegetables are roasting, pan-fry the chicken tenderloins according to the instructions on the chicken fry mix box. Set the cooked chicken on a wire rack over aluminum foil to drain excess grease.

To make the dressing, blend the rice vinegar, olive oil, honey, chili garlic sauce, water and mayonnaise until smooth. Set the dressing aside.

To build the salad, cut or tear the lettuce into bite-size pieces and place in a large mixing bowl along with the roasted vegetables. Pour the dressing over the lettuce and roasted vegetables and toss until well coated. Place the dressed vegetables into a large shallow serving bowl or onto a large charcuterie board. Place the sliced eggs, tomatoes, avocado, artichoke hearts and goat cheese on top of the lettuce. Place 8 of the chicken tenders on top of the salad just before serving. Save the remaining chicken tenders for second helpings.

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