Chicken Tender Salad with Mango Jalapeno Vinaigrette

Chicken Tenders:
5 oz Chicken Breast, boneless, skinless, trimmed
Blackening Seasoning
2 Egg Whites
1/4 C Whole Wheat Panko Bread Crumbs

Vinaigrette:
1/2 Mango, chopped
2 Tbsp Red Onion, chopped
1/2 Jalapeno, chopped
1/4 C Cilantro, chopped
1/2 of a Lime's Juice
1/2 Tbsp Extra Virgin Olive Oil
Salt & Pepper, to taste

Salad:
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.