Chicken Tenders with Broccoli Salad

Ingredients

2 packages of Sun Valley breaded chicken tenderloin

frying oil

1/2 broccoli

salad :

200 g of cherry tomatoes, a few dried tomatoes in olive oil, 2 tablespoons of buckwheat, 2 tablespoons of balsamic vinegar, 2 tablespoons of tomato oil, 1 teaspoon of honey, salt, pepper, oil.

dips :

1/3 cup of ketchup, 2 tbsp cream 18%, 2 tablespoons of mayonnaise, 1 small garlic pressed through the press, salt, pepper.

Steps to Prepare

Step 1

Prepare a garlic dip. Mix the cream with the mayonnaise. Add the garlic pressed through the press and mix. Season with salt and pepper.

Step 2

Prepare the salad. Divide the broccoli into florets, add to boiling water and cook in salted water for a few minutes. Then remove with a slotted spoon and drain the water. Cut the sun-dried tomatoes into pieces, fresh into halves. In a frying pan, heat two tablespoons of oil, add the groats and roast for about a minute until it opens. Pour in a few tablespoons of water and stir until the porridge has absorbed it. Transfer to a plate and let cool.

Step 3

Prepare the dressing. Pour vinegar, oil and honey into a small jar, add a pinch of salt and pepper. Close the jar and shake it to make the ingredients combine.

Step 4

Fry the tenderloins in a hot frying pan with oil. Drain on parchment.

Step 5

Place broccoli florets on a plate or in a bowl, add chopped tomatoes and sprinkle with groats. Sprinkle it with the prepared dressing.

Step 6

Serve the fried tenderloins with the prepared salad and dips.

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