Lemon-Pepper Chicken Salad

Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that’s ready in 20 minutes - perfect for dinner.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

3/4
cup Progresso™ lemon pepper panko crispy bread crumbs
1
package (14 oz) chicken breast tenders (not breaded)
1
bag (9 oz) romaine lettuce (6 cups)
2
oranges, peeled, sectioned and chopped
1/2
cup tropical mango-olive oil vinaigrette dressing
Sliced almonds, if desired
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
  • 2 Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
  • 3 Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.

Expert Tips

If you can’t find a mango vinaigrette, look for other fruit vinaigrettes like orange, lemon or citrus.

Chicken can be panfried instead of baked. Spray a 12-inch nonstick skillet with cooking spray; cook chicken over medium-high heat 3 to 4 minutes on each side or until no longer pink.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
750mg
750%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
11g
11%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
45%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.