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Prep 15min
Total25min
Ingredients7
Servings4
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Ingredients
2
tablespoons butter, melted
2
tablespoons red pepper sauce
1/3
cup Progresso™ plain bread crumbs
1
package (14 to 16 oz) chicken breast tenders (not breaded)
1
bag (10 oz) torn mixed salad greens (about 8 cups)
8
cherry tomatoes, halved
1/2
cup ranch or blue cheese dressing
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Steps
1
Heat oven to 350°F. In shallow dish or pie pan, mix butter and red pepper sauce. Place bread crumbs on sheet of waxed paper. Dip each chicken tender in butter mixture; roll in bread crumbs to coat. Place on ungreased cookie sheet.
2
Bake 15 minutes, turning once, until chicken is no longer pink in center.
3
Meanwhile, divide salad greens and tomatoes evenly onto individual large salad plates.
4
Top each salad with chicken; drizzle with dressing.
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For a crunchier version of this salad, add 1/2 cup sliced celery.
Serve the salad with French bread and a glass of iced tea.
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