Pico de Gallo
1 Medium Tomato
1/2 Medium Onion
1 Green Onion
1/2 Jalapeno or other pepper
1/2 a bunch of cilantro
juice of a lime (to taste)
Chicken
8 oz. Boneless Skinless Chicken Tenderloins (about 4)
1/2 C Panko Bread Crumbs
1/2 tsp. Mrs. Dash Table Blend
8 Tbsp. Texas Pete Buffalo Wing Sauce
Salad
4 C Spring Mix (or other prepared salad mix)
4 Tbsp. Kraft Free Ranch Dressing
4 Slices of Turkey Bacon, cooked and crumbled.
Preheat oven to 425 degrees
While oven is preheating, make the pico de gallo
- Chop tomatoes and onions
- Finely dice pepper, cilantro, and green onion.
- Mix ingredients in bowl, add the lime juice and mix again.
When the oven reaches temperature, prepare and bake the chicken
- Place panko and Mrs. Dash in a gallon-sized ziploc bag.
- Add tenderloins, seal, and mix to coat.
- Place tenderloins in baking dish and bake for 30 minutes.
- Remove dish from oven and let sit for 5 minutes.
- Chop tenderloins into bite-sized pieces.
- In a separate gallon-sized ziploc bag, place hot sauce.
- Place tenderloins into bag, seal, and shake to coat.
Assemble the Salad
- Place greens on plate.
- Sprinkle with turkey bacon
- Top with pico de gallo
- Place tenderloin pieces on salad
Serve with ranch dressing on the side.
Makes 2 salads