Walnut-Crusted Chicken is an easy dinner idea you can use for chicken tenders or chicken breast. I like to pair the tenders with a colorful salad for a new lunch idea, or add your favorite dipping sauces and watch the kids dig in!
Preheat oven to 400 degrees. Line a rimmed baking sheet or parchment paper for easy cleanup.
In a shallow bowl, whisk together egg, Dijon mustard, and 1/4 teaspoon salt, and 1/4 teaspoon pepper. In a second shallow bowl, combine the ground walnuts, Parmesan cheese, garlic powder, and onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Working with one tender at a time, dip the chicken into the dish with the egg, shaking off any excess. Then dip into the ground walnut mixture, pressing gently so the walnut coating adheres well. Place on the prepared baking sheet. Repeat with remaining tenders.
Bake until golden brown and the temperature reaches 165 degrees on an internal thermometer, about 20 5o 25 minutes. Cool 5 minutes before serving on salads.
To make the dressing:
In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, rosemary, and Dijon mustard. Season to taste with salt and pepper. Store covered in the refrigerator until assembling the salad.
To assemble the salad:
In a large bowl or serving platter, combine greens, sliced pears, pomegranate arils, feta cheese, and red onion. Or, compose salads in four individual servings plates.
Top with cooled chicken tenders. Drizzle with dressing and serve immediately.