||A blend of fresh salad greens, tossed with a simple vinaigrette then topped with crisp chicken tenders
Hands-on Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
12 ounces frozen Banquet® Original Chicken Breast Tenders
2 bags (5 oz. each) spring greens
1/2 cup shredded carrots
3 plum tomatoes, cut into wedges
1/4 cup Pure Wesson® Best Blend Oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1. Prepare chicken according to package directions. Cut tenders into bite-size pieces, if desired, when ready to serve. Keep warm.
2. Place salad greens, carrots and tomatoes in large salad bowl; set aside. Just before serving, whisk oil, vinegar, salt, garlic powder and pepper together in small bowl. Pour over greens and toss well.
3. Portion equal amounts of tossed salad on 4 dinner plates. Top each with equal amounts of chicken. Serve immediately.