Time: 25 min. · MAKES: 4 servings
We add canned Mandarin orange slices
red onion (cut in half, then thinly slice)
iceburg lettuce
sliced green onions
4 frozen breaded chicken tenders (about 8 oz.) (cubed cooked chicken works well too)
1/3 cup mayonnaise
3 Tbsp. honey
2 Tbsp. rice vinegar
1 ½ tsp. Dijon mustard
¼ tsp. sesame oil
1 pkg. (10 oz.) hearts of romaine salad mix
1 pkg. (14 oz.) coleslaw mix
¼ cup crispy chow mein noodles
1/3 cup sliced almonds, toasted
Directions:
Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil.
To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among 4 plates. Cut the chicken into bite-sized pieces; place over salads. Sprinkle with chow mein noodles and almonds.
NOTE: To toast nuts, bake in a shallow pan in a 350° oven for 5–10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
NUTRITION PER SERVING:
419 cal., 25g fat (3g sat. fat), 11mg chol., 600mg sod., 42g carb. (20g sugars, 7g fiber), 12g pro.
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