Source: Chandler Unified School District, Chandler, Ariz.
Adding chicken tenders to a salad is a great way to incorporate servings of vegetables into any lunch. Tenders can be cut for easy eating or left whole.
12 chicken tenders
4 cups romaine lettuce, chopped
1/3 cup grape tomatoes
1/2 cup grated carrots
1/2 cup sliced cucumbers
1/4 cup low-fat ranch dressing
- Preheat oven to 350ᵒF.
- Place chicken tenders on sheet pan and bake for 10 minutes or until internal temperature of 165ᵒF.
- Add lettuce to bowl, followed by grape tomatoes, carrots, and cucumber slices.
- Cut chicken tenders into thin strips if desired. Place chicken over salad.
- Serve with 2 ounces ranch dressing.