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
Preparation
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.
