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Spicy Chicken Finger Salad

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.

Oxmoor House JANUARY 2005

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


  • 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

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

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Spicy Chicken Finger Salad Recipe