Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Omit the chili powder to prepare kid-friendly chicken fingers.

Joanna Pruess
Recipe by Cooking Light April 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare chicken, combine first 4 ingredients in a medium bowl. Add chicken, tossing to coat. Arrange chicken in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until chicken is done and lightly browned, stirring once.

  • To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a food processor; process until well combined.

  • Combine tomatoes, green onions, and salad mix in a large bowl; add vinegar mixture, tossing to coat. Place about 1 cup salad mixture on each of 4 plates; top each serving with about 1 cup chicken.

Nutrition Facts

242 calories; calories from fat 27%; fat 7.2g; saturated fat 1.3g; mono fat 3g; poly fat 2g; protein 28.8g; carbohydrates 14.4g; fiber 2.8g; cholesterol 73mg; iron 1.7mg; sodium 622mg; calcium 29mg.
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