All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad, filled with tomatoes, celery, carrots, cucumber, corn, red kidney beans, and cheese. Ingredients: For The Chicken: 1 lb. boneless, skinless chicken breast tenders ½ cup seasoned whole wheat breadcrumbs ½ teaspoon garlic powder ½ teaspoon paprika ¼ teaspoon black pepper For The Salad: 1 large head of romaine lettuce 2-3 Roma tomatoes, chopped ½ cup shredded carrots ½ of a large cucumber, peeled and diced 1-2 stalks celery, diced ½ cup red kidney beans, rinsed ½ cup frozen corn kernels, thawed ¼ teaspoon chili powder ¼ cup reduced fat shredded cheddar cheese, Monterrey Jack cheese, or blue cheese Buffalo sauce Light Ranch dressing Directions: 1. Preheat the oven to 400 degrees; line a baking sheet with foil and coat with cooking spray. 2. Pour the breadcrumbs onto a plate, and coat both sides of the chicken tenders by pressing each side firmly into the breadcrumbs. Then sprinkle the garlic powder, paprika, and black pepper evenly onto both sides of the chicken. Place the chicken tenders onto the baking sheet and bake for 20 minutes, or until cooked through to an internal temperature of 165 degrees. 3. While the chicken is in the oven, assemble the salad by washing and chopping the lettuce, tomatoes, cucumber, and celery, and placing into a large serving bowl. Add the shredded carrots. Season the corn with chili powder, and add the corn, kidney beans, and cheese to the salad. 4. When the chicken is cooked through, let it cool for a few minutes, and then slice lengthwise into strips. Lay the chicken on top of the salad, drizzle on some Buffalo sauce and Ranch dressing, and serve.
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