Triscuit Chicken Tenders With Summer Peach Salad

 A lot of you know by now that Cory travels a lot for work. Many of the nights that he is gone I enjoy a solid PBJ or bowl of cereal for dinner, but there are many nights that I like to put on chopped, and work on my culinary expertise. I had made quinoa yesterday and had defrosted some chicken tenders. Summer peaches are my ALL-TIME favorite fruit and I had three left. Last year around the same time, I posted my Peach and Goat Cheese Pizza with a  Dessert Waffle. Tonight, I made for you Rosemary Olive Oil Triscuit  Tenders with a Summer Peach Salad. The tenders are something the entire family will enjoy. Even your tiniest, pickiest little eaters will scarf these down. I will keep this post short and sweet. Here is my new favorite peach recipe!

Chicken Tender Ingredients:

1 Box Rosemary Olive Oil Triscuit Crackers

1 C Plain Greek Yogurt

Cooking Spray

1 Tbs Parmesan Cheese

Directions:

Preheat oven to 350 degrees. Fill a ziplock bag with Triscuit crackers. Crush crackers with a rolling pin or your hands. Place greek yogurt and crushed crackers with parmasean in separate bowls. Spray wire rack with cooking spray and place on a baking sheet lined with parchment paper. Dip chicken in greek yogurt and then roll chicken in crumbs. Place on rack, drizzle with olive oil and bake on 350 for twenty minutes.

Salad Ingredients:

1/2 Cooked Quinoa

1 Sliced Peach

2 Cups Washed Arugula

1/4 Sliced Onion

2 Tbs Freshly Chopped Mint

3 Tbs Crumbled Feta Cheese

1 Cup Baby Portabella Mushrooms

1/2 Cup Balsamic Vinegar

1/2 tsp Garlic Powder

1 tsp Dried Rosemary

Olive Oil

Balsamic or Sweet Vinegar Like Fig

Salad Directions:

Cook quinoa according to package and set aside. Wash mushrooms and heat up a drizzle of olive oil in a sauté pan on medium high. Add mushrooms and cook until they begin to soften. Add balsamic, rosemary and garlic power, stir, and then lower the heat. Cook until mushrooms are cooked through and balsamic has been absorbed by mushrooms. In a bowl combine: arugula and mint. Dress with olive oil and balsamic. Add Quinoa, mushrooms feta and place on a serving dish. Top with peaches, sea salt and fresh ground pepper.

Serve with 2-3 tenders and dipping sauce of your choice. I LOVE honey mustard on the chicken. I hope you like it! I know I did.