Spicy Chicken Finger Salad

Oxmoor House
These oven-fried chicken fingers have a crispy coating of whole wheat cereal flakes instead of a flour mixture. You'll need 2/3 cup cereal flakes to get 1/3 cup crushed.
4 servings (serving size: about 2 cups lettuce mixture, 3 ounces chicken, and 1 tablespoon cheese)


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1/3 cup crushed whole wheat cereal flakes (such as Total)
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 pound chicken breast tenderloins
Cooking spray
6 cups torn romaine lettuce
1 cup sliced celery
1 cup grape tomatoes
1/2 cup sliced red onion
1/2 cup reduced-fat olive oil vinaigrette
1/4 cup crumbled blue cheese


1. Preheat oven to 375°.

2. Combine first 3 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Place chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until chicken is done.

3. Combine lettuce, celery, tomatoes, and onion. Pour vinaigrette over lettuce mixture, and toss well.

4. Place lettuce mixture evenly on 4 individual serving plates. Arrange chicken evenly over salads; sprinkle each serving with 1 tablespoon cheese.

carbo rating: 13

Created date

April 2008

Nutritional Information

Calories 276
Caloriesfromfat 0.0 %
Fat 10.6 g
Satfat 2.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30.5 g
Carbohydrate 16.5 g
Fiber 3.9 g
Cholesterol 72 mg
Iron 6.2 mg
Sodium 521 mg
Calcium 328 mg