Crunchy Chicken Tenders with Herb-Buttermilk Dressing
INGREDIENTS
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1 cup buttermilk
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1 tablespoon Dijon mustard
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1/2 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
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2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
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2 cups whole wheat breadcrumbs
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Olive oil, for drizzling
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1/3 cup buttermilk
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3 tablespoons 2% Greek yogurt
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1 tablespoons chives, minced
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1/4 teaspoon kosher salt
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4 stalks celery, cut into sticks
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2 romaine hearts, quartered
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Hot sauce to taste
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