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You're sure to love this fresh salad topped with hot, spicy chicken and cool, creamy blue cheese.1 package (1 to 1 1/4 pounds) chicken tenderloins
1 egg white, slightly beaten
2 tablespoons vegetable oil
2 tablespoons hot pepper sauce
3/4 cup seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 package (12 ounces) romaine garden salad mix
1/2 cup blue cheese or ranch dressing
1/4 cup crumbled blue cheese
If desired, remove tnedons from chicken. Grasp tendon with paper towel. Use kitchen shears to scrape meat away from tendon. Cut chicken crosswise into 1/2-inch wide strips; set aside. In shallow dish, combine egg white, oil, and hot sauce. Add chicken strips and turn to coat. In large freezer-weight reclosable plastic bag, combine bread crumbs, garlic powder, and red pepper. Add half of the chicken at a time; seal bag and shake to coat. Place chicken on parchment-lined baking sheet. Bake in 450˚F. oven until juices run clear, about 8 to 10 minutes. In large bowl, toss greens with dressing. Divide among 4 plates. Top with chicken strips and blue cheese.
Makes 4 servings REDUCED FAT TIP Use reduced fat or fat free blue cheese or ranch dressing. Servings: Per serving Calories: 473 Cholesterol: 78 mg
Fat: 27 g
Sodium: 1449 mg
Carbohydrates: 21 g
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