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Season chicken tenders with salt and pepper. Whisk in oil and season with salt and pepper. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter.

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Ingredients requirements Hot and spicy chicken tenders with tangy sweet salad:

1. Need 4 for boneless skinless chicken breast
2. Get 1 packages of baby spinach
3. Take 1 packages for romaine Italian lettuce
4. Need 1 of granny smith apple
5. Provide 1 for cucumber
6. Require 1 for blood orange
7. Require 1 bunch - green onion
8. Get dash of black pepper
9. Prepare 2 - lemon pepper
10. Provide for Kosher salt
11. Provide for Johnny`s seasoning salt
12. Prepare of garlic powder
13. Take 6 cherry tomatoes
14. Take for cayenne pepper
15. Need 2 cup for cooking oil
16. Take 2 cup all-purpose flour

Place chicken on top of greens. Cut up chicken quarters and seasoned rice. The key to this recipe is the balance of sweet and spicy flavor. In one single bite you get a rush of spice, a barrage of sweetness, and a finishing hint.

Hot and spicy chicken tenders with tangy sweet salad how to cook:

1. Wash and pat dry chicken. Cut into small strips. Add flour to large zip lock bag. Season flour with seasoning salt, garlic powder, cayenne pepper, lemon pepper. Place chicken in bag of flour shake up. Heat cast iron skillet with 2 cups cooking oil. High heat until ready to fry. Reduce heat to medium high heat. Fry chicken to desired tenderness. Prepare salad with spinach, lettuce, green onions, cherry tomatoes, green apple, blood orange, cucumber, salt, pepper. Place fried chicken to drain on paper towels. Place chicken tenders onto mixed salad. Top with items of your choice. Enjoy.

This sauce is amazingly sweet, spicy and tangy. Made with soy sauce, sweet chili sauce, sriracha, hoisin sauce and sesame oil. You can make these chicken tenders as spicy or sweet as you'd like. If you like a little more heat (like me) add some more crushed red pepper flakes and sriracha. How to make the best cucumber salad recipe with a sweet and tangy dressing made of vinegar, a little bit of sugar, and Dijon mustard.

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