1 Skillet For frying your chicken tenderloins and for making the candied walnuts
3 Wide-mouth bowls Containers, baking dishes, or a mixture of the 3 for panko-ing your chicken
1 Sharp knife For slicing the strawberries
1 Large serving bowl or salad bowl
1 Pair serving spoons or Tongs
1 Jar For making the vinaigrette dressing
Ingredients
1lb50/20 Spinach and Spring Mix Salad(or a blend of your favorite greens)
16ozStrawberries
Candied Walnuts
1cupRaw walnuts(walnut halves)
2teaspoonBrown sugar
½tablespoonHoney(to taste)
Panko Chicken
1.5lbsChicken tenderloins
1tablespoonCajun Seasoning
2teaspoonKosher salt
4tablespoonGrapeseed oil
2cupsAll purpose flour
2Eggs
1cupsPanko crumbs
Dressing
3tablespoonWhite wine vinegar
6tablespoonExtra virgin olive oil
2teaspoonKosher salt(to taste)
3teaspoonHoney
Instructions
Dressing
Combine all ingredients into a jar. Close with lid and shake to combine. Set aside. Before adding the dressing to your salad shake again and drizzle. NOTE: Save any remaining dressing for another day.
Strawberries
Rinse strawberries and pat dry gently with paper towels. Using a sharp knife or paring knife, slice strawberries in half lengthwise. Then, take each half and slice the entire half lengthwise (see photo). Set aside.
Candy Walnut
Spray skillet with avocado oil. Place over very low heat. Stir in brown sugar. Drizzle in enough honey to get the perfect amount of sweetness for your taste. Transfer to a small plate. Set aside.
Panko Chicken
Wash chicken tenderloins and pat dry with paper towels. Season with Cajun seasoning. Create a dredging station: Bowl 1 has all-purpose flour; Bowl 2 has whisked eggs and Bowl 3 has panko crumbs. Dredge each piece of chicken and place a baking sheet.
Place a cast iron skillet or other type of skillet over high heat. · Add enough cooking oil to the pan so that it rises up the sides about an inch.
Place tenderloins in hot oil and fry for 3 to 4 minutes on each side. Then, remove from oil and place on a baking sheet lined with paper towels. Allow to cool then using a sharp knife cut into slices. For detailed directions check out our post for Pan Fried Panko Chicken Breast.
Combine Ingredients
Add your clean greens to a large salad bowl. Top with strawberries, candied walnuts, and panko chicken. Use tongs or serving utensils and toss ingredients to combine. Lightly dress by drizzling with your vinaigrette and enjoy.
Notes
Choose the freshest strawberries that you can find at your local grocery store or farmers market.
Because strawberries are on the dirty dozens list, it's recommended that you purchase organic strawberries.
When dressing your strawberry walnut salad, I suggest keeping it simple with a classic vinaigrette. While creamy dressings are delicious, a vinaigrette will allow the sweet strawberries, candied walnuts, and the crunchy panko chicken to really shine through.
I recommend lightly dressing your salad to prevent it from becoming soggy and overly drenched. This will allow all the flavors to really shine through.
Make 2 batches of panko chicken and have the remaining for leftovers the next day to serve with other sides. If you go this route, purchase at least 3 pounds of raw chicken tenderloins or tenders.