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Baked Chicken Fingers with Spinach Salad

Baked Chicken Fingers with Spinach Salad
YIELDS
6 servings
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Ingredients

Baked Chicken Fingers

4 700
g large boneless, skinless chicken breasts
1
egg white
3
Tbsp 1% milk
1
cup corn flake crumbs
1
tsp Mrs. Dash Original Seasoning
1
tsp fresh ground pepper
Cooking spray

Curry Sauce For Dipping

¼
cup fat-free sour cream
¼
cup lowest-fat mayonnaise
1 227
mL V-H plum sauce (instead of or as well as curry sauce)

Spinach Salad

1
bunch fresh spinach
8
mushrooms, sliced
¼
cup croutons
2
Tbsp real bacon bits (packaged)
2
Tbsp lowest-fat mayonnaise
2
Tbsp lo-cal Italian dressing
1
tsp sugar
low-fat Cheddar cheese
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Directions

Step 1

Preheat oven to 375° F.

Step 2

Cut chicken into long strips.

Step 3

Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.

Step 4

Mix together corn flake crumbs and spices in a different bowl.

Step 5

Spray cookie sheet with cooking spray.

Step 6

Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.

Step 7

Combine sour cream, mayonnaise and curry in a bowl. Stir together until smooth.

Step 8

Set dip aside in fridge.

Step 9

Rinse spinach and spin dry.

Step 10

Cut stems from spinach and break into bite size pieces.

Step 11

Combine spinach and mushrooms in salad bowl.

Step 12

Sprinkle with croutons and bacon bits.

Step 13

Mix together mayonnaise, Italian dressing and sugar.

Step 14

Pour dressing over salad just before serving.

Step 15

Toss to coat.

Step 16

Garnish salad with low-fat Cheddar cheese.

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