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This light and satisfying dish features boneless chicken breast pieces coated in a seasoned cornflake crust and baked until golden. The crunchy nuggets are served atop a refreshing salad of mixed greens and red bell pepper strips. A simple buttermilk and cider vinegar dressing ties the meal together with a zesty, creamy finish.
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Chicken Nuggets On Greens With Buttermilk Dressing
Description
This light and satisfying dish features boneless chicken breast pieces coated in a seasoned cornflake crust and baked until golden. The crunchy nuggets are served atop a refreshing salad of mixed greens and red bell pepper strips. A simple buttermilk and cider vinegar dressing ties the meal together with a zesty, creamy finish.Ingredients
Directions
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1. Heat oven to 450F (232C). Line a jelly-roll pan with foil, place a wire rack in pan and spray rack with cooking spray. 2. Nuggets: Mix corn flake crumbs, paprika, salt and pepper in a large plastic food bag. Put chicken in a bowl, add buttermilk and stir to coat. Remove 3 pieces at a time, let excess buttermilk drip off, then place in bag with crumb mixture. Close bag and shake until chicken is well coated. Arrange on prepared rack. Repeat with remaining chicken. Spray top of chicken with cookng spray. 3. Bake 10 to 12 minutes until gdden and cooked through. 4. Meanwhile whisk Dressing ingredients in a serving bowl until evenly blended. 5. Add salad greens and pepper strips and taste until coated. Top with chicken nuggets
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grated parmesan cheese
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 594.6kcal
- % Daily Value *
- Total Fat 33.1g51%
- Saturated Fat 5.6g28%
- Cholesterol 89.2mg30%
- Sodium 4205.4mg176%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 13.1g53%
- Sugars 8.0g
- Protein 50.3g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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