Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that’s ready in 20 minutes - perfect for dinner.
cup Progresso™ lemon pepper panko crispy bread crumbs
package (14 oz) chicken breast tenders (not breaded)
bag (9 oz) romaine lettuce (6 cups)
oranges, peeled, sectioned and chopped
cup tropical mango-olive oil vinaigrette dressing
Sliced almonds, if desired
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.