Spicy Chicken Finger Salad

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.

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 0.0%
  • Fat: 10.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.5g
  • Carbohydrate: 16.5g
  • Fiber: 3.9g
  • Cholesterol: 72mg
  • Iron: 6.2mg
  • Sodium: 521mg
  • Calcium: 328mg


  • 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. 1. Preheat oven to 375°.
  2. 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. 3. Combine lettuce, celery, tomatoes, and onion. Pour vinaigrette over lettuce mixture, and toss well.
  4. 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
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