Perdue
Crispy Chicken Strip Po’Boy with Spicy Remoulade Slaw
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Crispy Chicken Strip Po’Boy with Spicy Remoulade Slaw

425F

Ingredients

1/2 bag PERDUE® Crispy Chicken Strips (26 oz.)
No-Stick Cooking Spray
1/2 cup Mayonnaise
1/4 cup Whole Grain Dijon Mustard
2 tbsp Lemon Juice
1 tbsp Cajun Seasonings
2 1/2 cup Cabbage Mi from Bagged Cole Slaw Salad Kit
4 (6-inch) French rolls, split lengthwise and toasted
1 Large Tomato, sliced in 8 half-moons
Step One

Crispy Chicken Strip Po’Boy with Spicy Remoulade Slaw

Time make it in:

WITH PERDUE® Crispy Chicken Strips (26 oz.)

Serves 4 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 420
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3.5g 18%
Cholesterol 5mg 17%
Sodium 940mg 39%
Total Carbs 46g 15%
Dietary Fiber 4g 16%
Sugars 5g
Protein 19g
Vitamin A 60%
Vitamin C 40%
Calcium 6%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 420
  • Protein 19g
  • Sodium 940mg
  • Sat.Fat 3.5g
  • Sugar 5g

Crispy Chicken Strip Po’Boy with Spicy Remoulade Slaw

425F

ingredients

Ingredients

1/2 bag PERDUE® Crispy Chicken Strips (26 oz.)
No-Stick Cooking Spray
1/2 cup Mayonnaise
1/4 cup Whole Grain Dijon Mustard
2 tbsp Lemon Juice
1 tbsp Cajun Seasonings
2 1/2 cup Cabbage Mi from Bagged Cole Slaw Salad Kit
4 (6-inch) French rolls, split lengthwise and toasted
1 Large Tomato, sliced in 8 half-moons
ingredients

Step one: Heat

Preheat an oven or toaster oven to 425°F. Spray baking sheet with no-stick cooking spray. Place frozen chicken strips in a single layer on the baking sheet. Bake on the middle oven rack for 16 to 18 minutes or until heated through, turning halfway through heating time. Internal temperature should reach 150 to 160°F. Remove from oven and set aside.

ingredients

Step two: Combine

In a bowl, combine the mayonnaise, mustard, lemon juice and Cajun seasonings. Mix well. Set aside 1/4 cup of dressing, and then toss the rest with the cabbage mix to evenly coat. Refrigerate until ready to use.

ingredients

Step three: Assemble

Lay 2 half-moon slices of tomato into each French roll, and then add the slaw. Top with chicken strips. Spread about 1 tbsp. of reserved dressing on the top bun and then place on top of the chicken.

ingredients

Step four: Serve

Serve with a mustard vinaigrette potato salad, 3-bean or whole grain salad like faro or wheat berries for a healthy side dish alternative.

TA DA!

Crispy Chicken Strip Po’Boy with Spicy Remoulade Slaw

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