Lunch: Crispy Ranch Chicken Strips with Lemony Yogurt and Cucumber Salad

Think you're too grown up for chicken tenders? Think again.

This recipe includes superfoods such as:

Lemon

Health benefits of Crispy Ranch Chicken Strips with Lemony Yogurt and Cucumber Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 c. buttermilk
1/2 tsp. cayenne pepper
1 1-oz. packet Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
kosher salt
Freshly ground black pepper
1 1/2 lb. chicken tenders
4 Persian cucumbers, thinly sliced
1 small shallot, thinly sliced
1/4 c. rice vinegar
1 c. all-purpose flour
Vegetable oil, for frying
1 c. Greek yogurt
1 lemon

Instructions

Whisk together buttermilk, cayenne, and half Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix in large bowl and season with salt and pepper. Add chicken tenders and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
In medium bowl, combine cucumbers, shallot, and rice vinegar; season with salt and pepper and let marinate while you finish chicken.
In shallow baking dish, whisk together flour and remaining half seasoning mix and season with salt and pepper. Working a few pieces at a time, remove chicken from buttermilk marinade, letting excess drip back into bowl, and dredge chicken in flour mixture, pressing gently to adhere, then transfer to a parchment-lined baking sheet.
Heat oil in a large heavy skillet over medium-high heat. Working in batches, being careful not to overcrowd skillet, cook chicken, turning once, until golden brown and cooked through, about 2 minutes per side. Transfer to wire rack set in a rimmed baking sheet and season with salt.
Finely grate lemon zest into medium bowl, then halve lemon and squeeze juice into bowl. Add yogurt, season with salt and pepper, and stir to combine.
Serve chicken strips with yogurt sauce and cucumber salad.

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