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| Points: 6
1 Serving: 2 cups |
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| Ingredients: | |||||
| 1/3 c | crumbled RF blue cheese | ||||
| 1/4 c | +1 Tbsp FF mayo | ||||
| 1/4 c | FF sour cream | ||||
| 1 tsp | white wine vinegar | ||||
| 3/4 c | cornflake crumbs | ||||
| 1 lb | chicken tenders | ||||
| 2 Tbsp | buffalo wing sauce | ||||
| 5 c | sliced romaine lettuce | ||||
| 1 c | tender watercress sprigs | ||||
| 2 | large tomatoes, chopped | ||||
| 2 | scallions, sliced | ||||
| Directions: | |||||
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1. Preheat oven to 450 degrees. Spray small baking pan with nonstick spray.
2. To make dressing, whisk together blue cheese, 1/4 c mayo, sour cream, & vinegar. 3. Spread cornflake crumbs on wax paper. 4. Toss together chicken, buffalo wing sauce, and remaining 1 Tbsp mayo in bowl. Coat chicken, one piece at a time, with crumbs. Place chicken in prepared baking pan. Lightly spray with nonstick spray. Bake chicken until cooked through, about 5 minutes per side. 5. Toss together romaine, watercress, tomatoes, and scallions in serving bowl. Place chicken on top of salad. |
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