Chicken Tender Salad with Mango Jalapeno Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Chicken Tenders:5 oz Chicken Breast, boneless, skinless, trimmedBlackening Seasoning2 Egg Whites1/4 C Whole Wheat Panko Bread CrumbsVinaigrette:1/2 Mango, chopped2 Tbsp Red Onion, chopped1/2 Jalapeno, chopped1/4 C Cilantro, chopped1/2 of a Lime's Juice1/2 Tbsp Extra Virgin Olive OilSalt & Pepper, to tasteSalad:1/2 Bag Salad Mix (I used Dole Butter Bliss Blend with some baby spinach)
1. Preheat oven to 425, slice chicken into 3/4" wide strips, should be 4-5 strips
2. Season with blackening seasoning
3. Dip into egg whites
4. Roll in panko bread crumbs
5. Place on greased baking sheet, bake 10 minutes and turn over and bake 5 more minutes, until golden brown
6. While chicken is baking, chop mango, onion, jalapeno and cilantro toss with lime juice and olive oil, season with salt and pepper to taste
7. Toss half of the vinaigrette in with the salad mix until well coated.
8. Arrange chicken tenders on salad and garnish with remaining vinaigrette.
Serving Size: Makes one entree salad
Number of Servings: 1
Recipe submitted by SparkPeople user BGALCOR.
2. Season with blackening seasoning
3. Dip into egg whites
4. Roll in panko bread crumbs
5. Place on greased baking sheet, bake 10 minutes and turn over and bake 5 more minutes, until golden brown
6. While chicken is baking, chop mango, onion, jalapeno and cilantro toss with lime juice and olive oil, season with salt and pepper to taste
7. Toss half of the vinaigrette in with the salad mix until well coated.
8. Arrange chicken tenders on salad and garnish with remaining vinaigrette.
Serving Size: Makes one entree salad
Number of Servings: 1
Recipe submitted by SparkPeople user BGALCOR.
Nutritional Info Amount Per Serving
- Calories: 404.6
- Total Fat: 9.4 g
- Cholesterol: 90.0 mg
- Sodium: 168.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 6.3 g
- Protein: 42.9 g
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