This comforting yet inventive chicken tenders dish features a tangy mustard coating made with potato flakes, sure to please the family
Serves 4
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Prepare these chicken tenders paired with tangy mustard coating for a comforting but inventive dish. The burst of flavour, combined with potato flakes will be sure to please the family.


  • 1 cup (300 g) mayonnaise
  • 1 tbsp dijon mustard
  • 1 cup (60 g) instant potato flakes
  • 12 chicken tenderloins (900 g)
  • 150 g mesclun
  • 200 g cherry tomatoes, halved
Preheat oven to 180 C. Oil oven tray.

Combine mayonnaise and mustard in small bowl. Place potato flakes in medium shallow bowl. Coat chicken, one piece at a time, first in mayonnaise mixture then in potato flakes.


Place chicken, in single layer, on tray, bake about 15 mins or until chicken is lightly browned and cooked through.


Combine mesclun and tomato in medium bowl.


Serve chicken with salad.

TIP Mesclun is a gourmet salad mixture of assorted young green leaves, including baby spinach, mizuna, curly endive and coral lettuce, substitute baby rocket (arugula) or baby spinach leaves if you can’t find mesclun.


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