Chicken Tenders Salad
- SERVES
- 4
- PREP
- 15 Min
- COOK TIME
- 20 Min
Chicken Tenders Salad? The kids will love this one... getting them to eat their veggies is easy as 1, 2, 3.
What You'll Need
- 1/2 teaspoon pepper
- 1 pound chicken tenders
- 3 tablespoon fat-free egg substitute
- 1/3 cup fat-free milk
- 1 cup Italian-seasoned breadcrumbs
- 3 tablespoon sesame seeds
- Cooking spray
- 1 (10-ounce) package romaine lettuce, torn
- 2 large tomatoes, cut into wedges
- 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
- 1/4 cup all-purpose flour
What to Do
- Preheat the oven to 425 degrees. Combine flour and pepper in a large resealable plastic freezer bag. Add chicken tenders; seal bag, and shake to coat.
- Combine egg substitute and milk in a shallow dish, stirring well. Combine breadcrumbs and sesame seeds in another shallow dish
- Dip each chicken tender in egg mixture, and dredge in breadcrumb mixture. Place in a single layer on a baking sheet coated with cooking spray. Coat chicken tenders with cooking spray. Bake, uncovered, for 20 minutes or until done. Cut chicken diagonally into 1-inch pieces.
- Place 1/2 cup lettuce on each of 4 plates. Divide chicken and tomatoes evenly among plates. Top each serving with 1 tablespoon cheese. Serve with reduced-fat salad dressing.
Notes
Make extra chicken tenders for the kids if salad isn't their thing. These tenders are oh-so-good just by themselves! Don't forget the light honey-mustard or ranch dressing for dipping.