Buffalo Chicken Lettuce Wraps
30 MIN
PREP TIME: 10min COOK TIME: 10min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 400 | ||
| % Daily Value* | ||
| Total Fat 24g | 37% | |
| Saturated Fat 4g | 20% | |
| Cholesterol 40mg | 13% | |
| Sodium 540mg | 23% | |
| Total Carbs 36g | 12% | |
|---|---|---|
| Dietary Fiber 5g | 20% | |
| Sugars 9g | ||
| Protein 12g | ||
| Vitamin A 100% | ||
| Vitamin C 130% | ||
| Calcium 8% | ||
| Iron 20% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Gluten Free Chicken, Tomato and Herb Salad
Preheat oven to 425°F
| 12 | PERDUE® SIMPLY SMART® Breaded Chicken Breast Tenders, Gluten Free (22 oz.), Frozen or PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.) |
| 2 tbsp | red wine vinegar |
| 1 tsp | Dijon mustard |
| 4 tbsp | olive oil |
| 2 lb | your favorite tomatoes |
| 2 cups | mixed herbs such as Basil, Parsley, Chives and Dill |
| 1 cup | bagged spring mix greens |
| 1/4 cup | red onion, thinly sliced |
| 1/2 cup | feta or goat cheese, optional |
Preheat oven to 425°F. Place chicken on baking sheet and heat for 10 minutes. Remove tray from oven and flip each chicken piece. Heat for another 8 minutes. (If using refrigerated, reduce the heating time by 2 minutes.) Remove from oven and let cool.
Whisk together the red wine vinegar, Dijon mustard and olive oil until emulsified.
Slice large tomatoes and halve the smaller ones. Combine the tomatoes, herbs, greens and red onion. Toss with enough dressing to coat.
To serve Gluten Free Chicken, Tomatoes and Herb Salad, transfer the tomatoes and herbs to a large platter. Top with Gluten Free Chicken Tenders and sprinkle with feta cheese if desired. Serve remaining dressing on the side.
TIP: This salad dressing is super simple, but you can also use your favorite store-bought dressing
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