Super-fatty chicken on top of a salad bogged down with cheese, fried tortillas, and creamy dressing = NOT okay. Our chicken is tasty and lean and lies comfortably on a bed of deliciously dressed salad. Mmmmm! Without further ado, we give you... HG's Buffa-low Chicken Strip Salad! Ingredients:
1/4 cup Fiber One Original bran cereal
Dash garlic powder, or more to taste
Dash onion powder, or more to taste
One 4-oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/3-inch thickness
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original
3 cups chopped romaine lettuce
1/4 cup chopped tomato
1 tbsp. crumbled blue cheese
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer
3 low-fat baked tortilla chips, slightly crushed
1 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
2 tbsp. fat-free ranch dressing
Optional: salt and black pepper, to taste Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place cereal in a sealable bag, remove air, and seal. Using a rolling pin or meat mallet, crush cereal through the bag to a breadcrumb-like consistency. Add garlic powder and onion powder. If you like, add salt and pepper. Seal and shake to combine. Set aside.
Place chicken in a bowl and top with egg substitute. Coat both sides of the chicken and then give it a shake to remove excess egg substitute. Transfer to the bag with the crumbs, seal, and shake to thoroughly coat both sides with crumbs.
Place chicken on the baking sheet and bake in the oven for 10 minutes. Carefully flip chicken and return to the oven for an additional 10 minutes, until crispy and cooked through. Set aside.
Meanwhile, place lettuce in a bowl and top with tomato, cheese, bacon, and crushed chips. Set aside.
Pour hot sauce onto a small plate. Once cool enough to handle, coat both sides of the cooked chicken with sauce. Slice and place on top of your salad. Serve with ranch dressing and enjoy!
MAKES 1 SERVING