Crispy chicken tenders turn a pear and romaine salad into a satisfying meal.
What You Need
1 pound boneless, skinless chicken breast
1 egg white, slightly beaten
1 tablespoon water
½ teaspoon seasoning salt
3 cups Kellogg Special K® Red Berries cereal
2 ripe Anjou USA Pears, cored and cubed
1 package (10 oz.) prepared torn romaine
¼ cup fat-free raspberry vinaigrette
WASH chicken and cut into 1-inch strips lengthwise. Dip in mixture of egg white and water. Roll in Kellogg Special K® Red Berries cereal until evenly coated. Place in single layer, on baking sheet covered with foil coated with cooking spray. Sprinkle any remaining crumbs over chicken. Spray chicken pieces lightly with cooking spray.
BAKE at 325° F about 20 minutes or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
TOSS romaine with vinaigrette and portion onto serving plates. Place hot chicken over romaine and sprinkle with pears. Serve immediately.