LEMON-PEPPER CHICKEN SALAD

Lemon-Pepper Chicken Salad image

Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that's ready in 20 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

3/4 cup Progresso™ lemon pepper panko crispy bread crumbs
1 package (14 oz) chicken breast tenders (not breaded)
1 bag (9 oz) romaine lettuce (6 cups)
2 oranges, peeled, sectioned and chopped
1/2 cup tropical mango-olive oil vinaigrette dressing
Sliced almonds, if desired

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.

Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g