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Baked Chicken Tenders over Baby Spinach
with cherry tomatoes / white cheddar

Active: 25 min Total: 55 min

Sweet and tangy honey mustard dressing works both as a marinade and dressing in this fast, fresh meal.
Smarts: If you'd prefer not to turn on the oven, feel free to cook the chicken tenders in a skillet with some oil instead of baking in the oven.

Ingredients

Servings:
4
Metric
Baked Chicken Tenders:
  • Chicken breast tenderloins - 1 lb (sub boneless, skinless chicken breasts, sliced into strips)
  • Honey Mustard Dressing (ingredients listed separately) - 4 Tbsp
  • Panko breadcrumbs - 1 cup
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp (not garlic salt)
  • Black pepper - 1/2 tsp
  • Foil - for baking
Chicken Tender Salad:
  • Cheese, white cheddar - 4 oz, cubed
  • Tomatoes, cherry or grape - 1 cup, halved
  • Carrots - 4 oz, shredded (look for pre-shredded)
  • Baby spinach - 8 oz
  • Honey Mustard Dressing (ingredients listed separately) - 6 Tbsp
Honey Mustard Dressing:
  • Oil, olive - 4 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Honey - 1 1/2 Tbsp
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mayonnaise - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cheese - Cube cheese. (Can be done up to 5 days ahead)
  2. Make dressing - Whisk together olive oil, mustard, honey, vinegar, and mayonnaise. Season with some salt and pepper. (Can be done up to 5 days ahead)
  3. Marinate chicken - (If prepping right before cooking, get oven heating while chicken marinates.) Combine chicken with dressing (portion for chicken tenders). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Prep breading - Combine panko, salt, garlic powder, and black pepper in a plastic bag or shallow baking dish. (Can be done up to 5 days ahead)
  5. Tomatoes / Carrots (if not pre-shredded) - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees. Line a sheet pan with foil and spray it with nonstick cooking spray or brush with some oil.
  2. Use a fork to transfer chicken tenders to container with breading (discard any remaining marinade). Turn chicken to coat and firmly press chicken into breading to help it stick.
  3. Spread chicken out in a single layer on sheet pan. (Note: For a little extra crispness and browning on the top, drizzle chicken tenders lightly with some extra cooking oil.)
  4. Bake chicken until cooked through, 15 to 20 minutes.
  5. While chicken cooks, toss together baby spinach, tomatoes, carrots, and cheese. Divide between serving plates.
  6. Top each serving with chicken tenders and finish with dressing (portion for salad). Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (35)
Gluten-free (1)
Paleo (5)
Vegetarian (8)

28 reviews

It was ok. We weren't blown away by how good this was, but we didn't hate it, either.

By: Tawn
Posted: Oct 14, 2020
Diet: Original
0 Helpful

Quick and easy

By: Michael
Posted: Oct 09, 2020
Diet: Original
0 Helpful

Surprisingly tasty for such a simple meal! The chicken tenders and dressing tasted really fun, like something you wouldn’t expect to come with a light healthy salad. Definitely keeping this in the repertoire for an easy, healthy meal in the future!

By: Lynn
Posted: Oct 07, 2020
Diet: Original
0 Helpful

The chicken was a great hit! I liked the homemade dressing recipe as well. I'll be keeping that for other uses too!

By: Lindsey
Posted: Oct 07, 2020
Diet: Original
0 Helpful

Always a little dubious when cubed cheddar appears in a salad, but can’t deny it was delicious!

By: Sophie
Posted: Oct 06, 2020
Diet: Original
0 Helpful

Mac n cheese: burned the panko topping within a minute on HI broil. So...need to do low broil next time? Unsure, will give it a try next time! Otherwise this mac n cheese WAS AMAZING. Definitely will be my go-to mac n cheese recipe.

By: Kristine
Posted: Oct 05, 2020
Diet: Vegetarian
0 Helpful