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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.
Ingredients
SERVING AMOUNT: 2-3 People
5 ea. | Tyson Red Label® 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 |
Directions
- Pre-heat convection oven to 375F while you lay tenders in a single layer on a sheet tray.
- Cook tenders in a 375F oven for 10-15 minutes or until they reach 165F.
- Toss tenders in buffalo sauce with celery, onion and chile garnish.
- Place arugula, parsley and celery leaves on bottom of the plate.
- Place buffalo tenders and garnish over greens.
- Drizzle blue cheese ranch dressing over the top.
- Garnish with sweety drop peppers and blue cheese crumbles.
Prep Time: 15-20 min
Cook Time: 15-20 min
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Application Uses
MEAL
Dinner
Lunch
CUISINE
American
MAIN INGREDIENTS
Chicken
