For Crispy Chicken:
½ lb chicken tenders
2 eggs
1 cup panko breadcrumbs
1 cup regular breadcrumbs
cooking spray
salt, to taste (optional)
For Salad Fillings:
1 romaine lettuce head, chopped
Black beans
Corn
Tomatoes, diced
½ cup cheddar cheese, shredded
Tortilla strips
Cilantro, chopped
For Southwest Salad Dressing:
¾ cup sour cream
2 tbsp lime juice
1 tsp paprika
1 tsp onion powder
1 tsp cumin
½ tsp salt
½ tsp chili flakes
Preheat oven to 425 degrees F. Crack egg into a large bowl, then coat chicken in it. Mix panko and regular breadcrumbs in a large bowl, then coat chicken in the mixture.
Place chicken tenders on a parchment-lined baking sheet and spray with cooking spray then season with salt if desired. Bake for 6 to 7 minutes per side until chicken is fully cooked.
Meanwhile, mix ingredients together for salad dressing and assemble ingredients for salads while chicken is cooking.
When chicken is done, remove from oven and let cool. Slice into strips then top each salad with chicken and toss in 2 tablespoons of dressing (or less) per salad. Serve and enjoy!
Sugar: 4g
:
Calcium: 252mg
Calories: 410kcal
Carbohydrates: 33g
Cholesterol: 155mg
Fat: 19g
Fiber: 2g
Iron: 3mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 2g
Potassium: 445mg
Protein: 25g
Saturated Fat: 9g
Sodium: 823mg
Trans Fat: 1g
Vitamin A: 1279IU
Vitamin C: 5mg
