Loaded Chicken Tenders Flight
Ingredients
10 Chucks crispy chicken tenders
1 pot Caesar dip (Morrisons store-bought)
0.5 cups cucumber, finely grated
1 cups thick whole milk Greek yogurt
1 tablespoons fresh lemon juice
0.5 ttablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoons fresh dill, chopped
3 tablespoons teriyaki sauce
3 spring onions, sliced
2 tablespoons honey
1 teaspoons chilli flakes
1 teaspoons soy sauce
1 fresh red chilli, sliced thinly
Perfect for parties, BBQs, or a fancy elevated picky bits night at home! Four toppings, endless combinations — prepare everything ahead and let your guests mix and match.
Step 1
Make the Tzatziki: Squeeze as much moisture as possible from 0.5 cups cucumber, finely grated using a clean cloth or paper towel. Combine with a cup of thick Greek yogurt, a tablespoon of fresh lemon juice, 0.5 tablespoon extra-virgin olive oil, 1 garlic clove, minced, and 1 tablespoon of fresh dill, chopped. Add garlic and salt to taste. Stir well and refrigerate until ready to serve.
Step 2
Make the Hot Honey: Gently warm 2 tablespoons of honey in a small saucepan over low heat. Stir in 1 teaspoon chilli flakes and 1 teaspoon soy sauce. Taste and adjust heat to your liking. Set aside — it can be served warm or at room temperature. Garnish with 1 fresh red chilli, sliced thinly when serving..
Step 3
Prep the Teriyaki topping: Pour 3 tablespoons teriyaki sauce into a small bowl and slice your 3 spring onions, sliced. This topping is drizzled over tenders and finished with a generous scatter of spring onions — no cooking needed.
Step 4
Spoon 1 pot Caesar dip (Morrisons store-bought) into a small serving bowl. No prep needed — ready straight from the fridge!
Step 5
Cook the chicken tenders: Cook 10 Chucks crispy chicken tenders according to pack instructions. Air fryer is recommended for maximum crispiness! These work brilliantly served hot or at room temperature for a sharing spread.
Step 6
Load and serve: Arrange the cooked tenders across a large board or platter. Top small groups of tenders with each of the four toppings: Caesar dip, Tzatziki, Teriyaki and spring onions, and Hot Honey and red chilli. Serve immediately and let everyone dive in!
Notes
Prepare all four toppings before you cook the chicken — they all keep well at room temp while the tenders cook. The Tzatziki can be made hours ahead and kept chilled. The hot honey is also great, made ahead and gently rewarmed. Garlic and salt in the Tzatziki are to your own taste, start small and build up! Perfect for a BBQ, party table, or a fun night in.
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