|12||pieces PERDUE® SIMPLY SMART® Breaded Chicken Breast Tenders, Gluten Free (22 oz.) or PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.)|
|3/4||cup hot cheese sauce|
|1||cup ripe plum tomatoes, diced|
|1/2||cup fresh scallions, minced|
|1||avocado, peeled, pitted and diced|
|1/2||cup plain non-fat Greek-style yogurt|
|3||tablespoons fresh cilantro, minced|
|1||lime, juiced and zested|
|1/2||cup pasteurized cheese product, 2% milk, cut into cubes|
|1/4||cup non-fat milk|
|1||teaspoon dry mustard|
|1/4||teaspoon ground red pepper|
Bake chicken tenders according to package directions.
Divide chicken tenders among 4 flat, heated bowls or soup plates. Drizzle each dish of chicken tenders with 3 tablespoons of cheese sauce. Top each with 1/4 cup tomatoes, 2 tablespoons scallions and 2 tablespoons avocado.
Combine yogurt, cilantro and lime juice and zest. To serve, place a dollop of yogurt mixture on each portion of chicken nachos.
Cheese Sauce Combine cheese, milk and spices in a microwave-safe container and cook on high for 30 seconds. Stir well and reheat another 30 seconds. Serve while hot.
For cheese sauce, substitute 1 fresh, seeded, jalapeno for spices.