Corn-breaded Chicken Tenders with Asian Slaw

Tonight's dinner didn't go as smoothly as possible. This new recipe from Simple and Delicious has you dip the chicken tenders in ranch dressing and then into corn-muffin mix before pan frying. This combination tasted great- the ranch seasoned the chicken and the corn-muffin mix adds a sweetness. However, the coating came off very easily and burnt to the bottom of my pan. Next time I make this I will try coating the chicken in flour first.

The Asian Slaw on the other hand, is a great dish that I have made about once a week since I first tried it at a family reunion. My aunt made this and I find it to be the perfect summer treat. Yes it has sugar in it, but I feel healthier when I eat it. Did I mention how great it tastes and how easy it is to make?

Corn-breaded Chicken Tenders
1/4 cup corn bread/muffin mix
3 Tablespoons ranch dressing
6 Chicken tenderloins
2 teaspoons olive oil

Place cornbread mix and ranch dressing in separate shallow bowls. Dip chicken in dressing, then roll in corn-muffin mix. In a skillet, cook chicken in oil over medium heat for 3 minutes on each side or until juices run clear.

*Serves two

Asian Slaw
1 package coleslaw mix (or make your own--shred green and red cabbage and some carrots)
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 package uncooked Ramon noodles --broken into small pieces
1/4 cup sugar
3 Tablespoons red wine vinegar
2 Tablespoons soy sauce
1/3 cup Olive oil

Mix coleslaw mix, almonds, sunflower seeds, and uncooked noodles together. In a separate bowl combine remaining ingredients and whisk together until blended. Just before you are about to serve pour the sauce over coleslaw mix and toss to combine.