Monday, November 10, 2008

Monday: Fried Chicken Salad

1 package (9 ounces) frozen breaded chicken breast tenderloins or tenders
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 medium cucumber, thinly sliced
1 medium green bell pepper, sliced into rings

1 cup grape or cherry tomato halves
5 radishes, sliced
1/4 cup thinly sliced green onions with tops
3/4 cup ranch salad dressing

1. Place chicken on flat baking stone; bake according to package directions.
2. Meanwhile, toss greens with vegetables; place in large Serving Bowl. Cut chicken crosswise into slices; arrange over salad. Serve immediately with dressing.
Yield: 4 servings

Nutrients per serving: Calories 350, Total Fat 23 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Carbohydrate 25 g, Protein 13 g, Sodium 570 mg, Fiber 4 g

©The Pampered Chef, Ltd. 2003

1 comment:

Sarah Anne said...

This sounds SOOO GOOD! I am going to have to add it to my menu this week!