This post is not for the chicken tenders but for the carrot salad which was made by my wife. She made it in a rather large quantity so that we could eat it as a “side” with our lunches during the week at work. She is known to have made shredded carrot salad in the past. It was one of the dishes she served when she first invited me for dinner to her apartment ions ago. Back then she used a blender with a bit of water to shred carrots but now she uses a food processor. As a accompaniment for her carrot salad, I made Italian style chicken tenderloin.
Chicken tenderloin: I used three tenderloins for two small servings. I just seasoned them with salt, pepper, dried basel and oregano. I then dredged in yellow corn meal and fried them in olive oil.
I have to ask my wife to fill in for this quite nice shredded carrot salad.
Again this is a recipe based on the one for spiced carrot salad found in the “500 appetizers” cookbook. As usual we could not resist making variations. I shredded a large bag of carrots in the food processor. Then I made a dressing of: 1/2 tsp. ground ginger, 1 tsp. cumin, 1/2 tsp ground coriander, 1/2 tsp paprika, 1/8 tsp cayenne pepper, 4 tsp. sushi vinegar, 3 Tbs. olive oil, 2 tsp. chopped mint. I also added about 1 cup of raisins and the juice from 2 limes. I mixed all the spices together with the liquid ingredients and poured the dressing over the carrots and raisins. I let it sit for several hours for the flavors to marry (as a matter-of-fact the salad gets better every day).