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Buffalo Blue Tenders with a Celery Slaw

Servings: 1

Ingredients

  • 3 CHEF REDI® Chicken Tenders
  • 1 Celery stalk — julienne
  • 1 Carrot — julienne
  • 3 tbsp. White vinegar
  • 2 tbsp. Mayonnaise
  • Salt and pepper to taste
  • 1 tsp. Honey
  • 1/2 c. Feta cheese
  • 1 small Tomato — diced small
  • 1 tsp. Parsley

Instructions

  1. Fry Chef Redi Tenders until internal temperature reaches 165°.
  2. Place tenders on plate.
  3. Toss celery, carrots, in a bowl with vinegar, mayo and seasoning.
  4. Spoon on top of tenders. Layer with feta cheese.
  5. Garnish with chopped tomatoes and parsley.