This is a simple salad that you can chop and mix up while frying a chicken tenderloin to cut up and add on top of the salad. Now, to make breading, normally you use an egg with a bit of water and beat it. However, that makes enough breading for a a dozen tenderloins, not just one. If I were making a big batch, I would probably use an egg, but I am not, so I used a teaspoon of plain yogurt that a rubbed onto the tenderloin before dredging it in a mix of 1 TBSP bread crumbs, 1/2 TBSP of grated parmesan cheese, salt, pepper and paprika. I used a small skillet with just enough olive oil to cover the bottom and sauteed at medium high for about 3 minutes on each side. You will still get a nice, flavorful crust, though it won’t be as thick as one made with eggs.
While the chicken sauteed, I cut up 5 leaves from the heart of the romaine. I chopped up 1 small pink lady apple and 1/4 of a red bell pepper. In a bowl, I mixed the lettuce, the apple and bell pepper and added a small handful of sliced black olives. I sprinkled about 1 TSBP of balsamic vinegar and 1 TBSP of olive oil on top and tossed lightly to mix the dressing oil and vinegar with the salad ingredients. Then I added some salt and pepper and laid the salad on a plate.
By then the chicken tenderloin was finished, so I sliced it into about 8 or 9 slices and spread them on top. I really like the fresh hot chicken with the cold salad, the contrast in texture and heat is lovely. The chicken adds a nice crispiness that’s a different quality than the crispy apples and red peppers. The apples and vinegar add brightness and the olives add depth while the chicken gives it that substance that makes a salad into a meal.