Preheat oven to 400 degrees. Place a wire rack on a rimmed baking pan. Spray rack with nonstick spray; set aside.
Bread the chicken using gluten-free multigrain crackers for a crispy crunchy chicken coating.
Servings and Ingredients
|Homemade Ranch Dressing|
|½ c. Hy-Vee plain Greek yogurt|
|1 tbsp. Hy-Vee 2% reduced-fat milk|
|1 tbsp. Gustare Vita olive oil|
|1 tbsp. fresh lemon juice|
|1 tbsp. fresh parsley, chopped|
|1 clove(s) garlic, minced|
|½ tsp. Hy-Vee onion powder|
|Crispy Chicken Salad|
|2 (5-oz. each) boxes gluten-free multigrain crackers|
|2 Hy-Vee large egg whites|
|1 lbs. chicken tenders|
|6 c. mixed salad greens|
|½ large seedless cucumber, peeled and cut into julienne strips|
|2 medium carrots, peeled and cut into julienne strips|
|1 c. red and/or yellow cherry tomatoes, halved|
|4 radishes, thinly sliced|
|½ red onion, thinly sliced|
|3 turkey bacon strips, crisp-cooked, drained, and crumbled|
|2 oz. Parmesan cheese, freshly shaved|
Things To Grab
- Wire rack
- Rimmed baking sheet
- Hy-Vee nonstick cooking spray
- Resealable plastic bag
- Rolling pin
- 2 shallow dishes
- Meat thermometer
Prepare Homemade Ranch Dressing: Whisk together Greek yogurt, milk, olive oil, lemon juice, parsley, garlic, and onion powder in a small bowl. Cover and refrigerate until ready to serve.
Place crackers in a large resealable plastic bag. Seal bag. Use a rolling pin, crush crackers; place crumbs in a shallow dish. Whisk together egg whites in another shallow dish. Dip chicken into egg whites and then in the cracker crumb mixture. Repeat, dipping and coating, pressing so the coating sticks. Place chicken on prepared rack. Bake for 20 to 25 minutes or until done (165 degrees).
Divide salad greens, chicken, cucumber, carrots, cherry tomatoes, radishes, red onion, bacon strips and Parmesan cheese among plates. Serve with dressing.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 90mg
- Sodium: 940mg
- Total Carbohydrates: 34g
- Protein: 36g