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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this for a quick light dinner and it was delicious! You can add any veggies to this salad. I included cucumbers and black olives. Ingredients:
2 tablespoons butter, melted |
2 tablespoons red pepper sauce |
1/3 cup plain breadcrumbs |
1 (14 -16 ounce) package chicken breast tenders |
1 (10 ounce) bag torn mixed salad greens |
8 cherry tomatoes, halved |
1/2 cup ranch dressing or 1/2 cup blue cheese dressing |
Directions:
1. Heat oven to 350 degrees. In shallow dish or pie pan, mix butter and red pepper sauce. Place bread crumbs on sheet of waxed paper. Dip each chicken tender in butter mixture; roll in bread crumbs to coat. Place on ungreased cookie sheet.
2. Bake 15 minutes, turning once, until chicken is no longer pink in center.
3. Meanwhile, divide salad greens and tomatoes onto individual large salad plates.
4. Top each salad with chicken; drizzle with dressing.
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