Chicken Tenders with Broccoli Salad

25 minutes


4 Servings


Konspol breaded chicken tenderloin, broccoli, cherry tomatoes, buckwheat


2 packages of Konspol breaded chicken tenderloin

frying oil

1/2 broccoli

salad :

200 g of cherry tomatoes

a few dried tomatoes in olive oil

2 tablespoons of buckwheat

2 tablespoons of balsamic vinegar

2 tablespoons of tomato oil

1 teaspoon of honey

salt, pepper


dips :

1/3 cup of ketchup

2 tbsp cream 18%

2 tablespoons of mayonnaise

1 small garlic pressed through the press

salt, pepper


1 Prepare a garlic dip. Mix the cream with the mayonnaise. Add the garlic pressed through the press and mix. Season with salt and pepper.

2 Prepare the salad. Divide the broccoli into florets, add to boiling water and cook in salted water for a few minutes. Then remove with a slotted spoon and drain the water. Cut the sun-dried tomatoes into pieces, fresh into halves. In a frying pan, heat two tablespoons of oil, add the groats and roast for about a minute until it opens. Pour in a few tablespoons of water and stir until the porridge has absorbed it. Transfer to a plate and let cool.

3 Prepare the dressing. Pour vinegar, oil and honey into a small jar, add a pinch of salt and pepper. Close the jar and shake it to make the ingredients combine.

4 Fry the tenderloins in a hot frying pan with oil. Drain on parchment.

5 Place broccoli florets on a plate or in a bowl, add chopped tomatoes and sprinkle with groats. Sprinkle it with the prepared dressing.

6 Serve the fried tenderloins with the prepared salad and dips.