Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Crunchy BBQ Chicken Tenders on Baby Kale Salad December 11, 2012

Jamie says: This salad reminded me that cooking is a stress reliever for me. Maybe not for everyone, but for me, cooking is one of those activities that you zone out in and forget about everything else. Oh, and did I mention? In the end you have a beautiful piece of edible art. Sweet! Well, this one is also crunchy and colorful and tender… (I crack myself up sometimes).

Crunchy BBQ Chicken Tenders on Baby Kale Salad

Crunchy BBQ Chicken Tenders on Baby Kale Salad

These chicken tenders are healthy because they use whole wheat breadcrumbs and are served on a bed of superfood greens with veggies on top.

A healthy way to eat chicken tenders? Yeah!

A healthy way to eat chicken tenders? Yeah!

Check out those vibrant, natural colors!

Stoplight colors for eye appeal

Stoplight colors for eye appeal

Make your own masterpiece for lunch, stress-relief, or just for fun!

It's simple. Give it a try.

It’s simple. Give it a try.

Crunchy BBQ Chicken Tenders on Baby Kale Salad

Ingredients:

  • 3/4 lbs boneless skinless chicken tenderloins (Publix Greenwise)
  • 1 egg
  • 1/4 cup plus 1 Tbsp BBQ sauce, divided (Bull’s-Eye- Brown Sugar & Hickory)
  • 1/2 cup whole wheat panko breadcrumbs (Ian’s)
  • 1/8 tsp chili powder
  • 1/8 tsp ground chipotle, red
  • 1/8 tsp ground cumin
  • 1/2 bell pepper, yellow
  • 1 tomato (Tasti-Lee)
  • 6 cups baby kale salad mix- baby kale, tango, baby spinach, baby green chard, baby green romaine, baby green oakleaf lettuce (Organic Girl- I ❤ Baby Kale!)
  • no stick cooking spray

Directions:

  1. Preheat oven to 350°F. Lightly coat a pan using no stick cooking spray. Crack egg in a bowl. Beat in 1 Tbsp BBQ sauce. In a separate bowl, mix together breadcrumbs, chili powder, chipotle, and cumin. Dip chicken tenders in egg mixture followed by breadcrumb mixture and place on pan. Bake for 12 minutes or until cooked throughout.
  2. Chop bell pepper and tomato. Divide kale among two serving bowls and top with chopped bell pepper and tomato.
  3. Top salad with cooked chicken tenders and drizzle each salad with 2 Tbsp BBQ sauce. Enjoy!

Serves: 2

  • Nutrition note: Go for the greens! These greens are a vitamin-powerhouse with 150% Daily Value (DV) of vitamin A, 70% DV of vitamin C, and 400% DV of vitamin K in just 3 cups according to the Nutrition Facts label on the Organic Girl package.
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