Boneless Buffalo Chicken Salad Unchained Recipe Contest
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
Pico de Gallo1 Medium Tomato1/2 Medium Onion1 Green Onion1/2 Jalapeno or other pepper1/2 a bunch of cilantrojuice of a lime (to taste)Chicken8 oz. Boneless Skinless Chicken Tenderloins (about 4)1/2 C Panko Bread Crumbs1/2 tsp. Mrs. Dash Table Blend8 Tbsp. Texas Pete Buffalo Wing SauceSalad4 C Green Giant Spring Mix (or other prepared salad mix)4 Tbsp. Kraft Free Ranch Dressing4 Slices of Turkey Bacon, cooked and crumbled.
Makes 2 salads
Preheat oven to 425 degrees
While oven is preheating, make the pico de gallo
1. Chop tomatoes and onions
2. Finely dice pepper, cilantro, and green onion.
3. Mix ingredients in bowl, add lime juice and mix again.
When the oven reaches temperature, prepare and bake the chicken
1. Place panko and Mrs. Dash in a gallon-sized ziploc bag.
2. Add tenderloins, seal, and mix to coat.
3. Place tenderloins in baking dish and bake for 30 minutes.
4. Remove dish from oven and let sit for 5 minutes.
5. Chop tenderloins into bite-sized pieces.
5. In a separate gallon-sized ziploc bag, place hot sauce.
6. Place tenderloins into bag, seal, and shake to coat.
Assemble the Salad
1. Place greens on plate.
2. Sprinkle with turkey bacon
3. Top with pico de gallo
4. Place tenderloin pieces on salad
Serve with ranch dressing on the side.
Number of Servings: 2
Recipe submitted by SparkPeople user JASONIOUS.
Preheat oven to 425 degrees
While oven is preheating, make the pico de gallo
1. Chop tomatoes and onions
2. Finely dice pepper, cilantro, and green onion.
3. Mix ingredients in bowl, add lime juice and mix again.
When the oven reaches temperature, prepare and bake the chicken
1. Place panko and Mrs. Dash in a gallon-sized ziploc bag.
2. Add tenderloins, seal, and mix to coat.
3. Place tenderloins in baking dish and bake for 30 minutes.
4. Remove dish from oven and let sit for 5 minutes.
5. Chop tenderloins into bite-sized pieces.
5. In a separate gallon-sized ziploc bag, place hot sauce.
6. Place tenderloins into bag, seal, and shake to coat.
Assemble the Salad
1. Place greens on plate.
2. Sprinkle with turkey bacon
3. Top with pico de gallo
4. Place tenderloin pieces on salad
Serve with ranch dressing on the side.
Number of Servings: 2
Recipe submitted by SparkPeople user JASONIOUS.
Nutritional Info Amount Per Serving
- Calories: 350.2
- Total Fat: 5.6 g
- Cholesterol: 86.1 mg
- Sodium: 1,150.6 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 4.8 g
- Protein: 35.8 g
Member Reviews
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SHUTRBUG1
That's a days worth of sodium in one serving. No way I would make this, sorry! - 11/4/09
Reply from JASONIOUS (11/4/09)
Good point. A bulk of the sodium comes from the wing sauce. The amount in the recipe is put in a biggie and shaken with the chicken. Anything that doesn't stick to the chicken gets thrown away, so the sodium count is lower than the nutritional info would lead you to believe. Thanks for the input.