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.
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
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
How to Make It
Preheat oven to 375°.
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.
Combine lettuce, celery, tomatoes, and onion. Pour vinaigrette over lettuce mixture, and toss well.
Place lettuce mixture evenly on 4 individual serving plates. Arrange chicken evenly over salads; sprinkle each serving with 1 tablespoon cheese.