Girl Scout Samoas Chicken Tenders

Girl Scout Samoas Chicken Tenders


by Sally Daley

Posted on February 15, 2013 at 1:07 PM

Updated Friday, Feb 15 at 1:51 PM

Girl Scout Samoas Chicken Tenders and Noodle Salad


For the Chicken
8 Samoas
1/4 cup almonds
1/2 cup Panko bread crumbs
1 teaspoon ground Szechuan pepper
1/4 teaspoon ground Cayenne pepper
pinch of salt
1/3 cup spicy brown mustard
1 pound chicken tenderloins

For the Dressing
2 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon spicy brown mustard
1 Serrano chile, seeded and minced
pinch of salt
2 tablespoons vegetable oil

For the Salad
8 ounces rice stick noodles
1 cup red bell pepper, julienned
1 cup jicama, julienned
1 orange, cut into segments
1/2 cup cilantro, roughly chopped
2 tablespoons mint, roughly chopped
2 Samoas, roughly chopped
2 tablespoons toasted almonds, roughly chopped


1.  Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil; set a cooling rack on top of the baking sheet.

2.  Pulse Samoas and almonds in a food processor (separately), until coarsely ground.  Combine Samoas, almonds, bread crumbs, pepper and salt in a bowl.  This is the coating for the chicken tenders.
3.  Brush chicken tenders with spicy brown mustard.  Press the tenders into the Samoas coating and place on top of a cooling rack.
4.  Bake the chicken tenders for 30 minutes, flipping half way through.
5.  While the chicken tenders are baking, cook the rice noodles according to the package directions.

6.  In a large bowl, whisk together the dressing ingredients.  Once cooked, rinsed, and drained, add the noodles to the dressing and toss to combine.

7.  Add the remaining salad ingredients to the noodles.
8.  Serve the Samoas chicken tenders on top of the salad.