Chicken Finger Salad
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
chicken breast
3.53 oz
bread crumbs
7.06 oz
lettuce
5.30 oz
Tomatoes
3.53 oz
cucumbers
3.53 oz
Carrots
1.77 oz
ranch dressing
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the chicken breast into finger-sized pieces.
Step 3
Dip the chicken fingers into the ranch dressing, then coat them in bread crumbs.
Step 4
Place the coated chicken fingers on a baking sheet and bake for 15 minutes, or until golden brown and crispy.
Step 5
In a large bowl, combine the lettuce, tomatoes, cucumbers, and carrots.
Step 6
Slice the cooked chicken fingers and add them to the bowl.
Step 7
Drizzle the salad with ranch dressing and toss to combine.
Step 8
Serve the chicken finger salad immediately.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
35 g
(140
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 1.1025 IU | 0.12% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 19.845 mg | 3.97% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 1.5435 g | 1.82% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 0.882 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.969 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 1.1025 mcg | 45.94% |
| Vitamin E | 0.441 mg | 2.94% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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