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Spicy Chicken Finger Salad

Yield 4 servings (serving size: about 2 cups lettuce mixture, 3 ounces chicken, and 1 tablespoon cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 13

The Complete Step-by-Step Low Carb Cookbook