Buffalo Tender Platter Recipe

This twist on an original recipe from the ‘60s includes a fresh arugula celery herb, topped with crispy Tyson Red Label® Chicken Tenders tossed in a peppery buffalo sauce with accents of arugula, parsley and celery leaves. Drizzled with a blue cheese ranch dressing, it includes an extra spicy kick from irresistible sweety drop peppers.

Buffalo Tender Platter Recipe

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Ingredients

Serves
2-3 people

Buffalo Tender Platter

5 ea.

Tyson Red Label® NAE Frozen Fully Cooked Homestyle Breaded Chicken Tenderloins

2 oz.

Buffalo Sauce, prepared

2 oz.

Ranch, prepared

1 oz.

Blue Cheese, crumbled

1 Tbsp.

Sweety Drop Peppers

1 oz.

Celery Leaves

1 oz.

Parsley, flat leaf

2 oz.

Arugula

Garnish
1 oz.

Celery Ribs, cut in 2” sections

1 Tbsp.

Fresno Chiles, thin sliced

1 Tbsp.

Red Onion, thin sliced

Show ingredients

Directions

  1. Pre-heat convection oven to 375F while you lay tenders in a single layer on a sheet tray.
  2. Cook tenders in a 375F oven for 10-15 minutes or until they reach 165F.
  3. Toss tenders in buffalo sauce with celery, onion and chile garnish.
  4. Place arugula, parsley and celery leaves on bottom of the plate.
  5. Place buffalo tenders and garnish over greens.
  6. Drizzle blue cheese ranch dressing over the top.
  7. Garnish with sweety drop peppers and blue cheese crumbles.

Prep Time: 15-20 min

Cook Time: 15-20 min

Meal
Dinner
Lunch