TEST Chicken Fingers
with Salad
Tasty Chicken Fingers with a yummy salad!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
56 g
Mélange printanier
¼ tasse(s)
Fromage de chèvre
1 cs
Vinaigre balsamique
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
Pat chicken dry with paper towels. Season all over with salt and pepper.
On a baking sheet, arrange chicken in a single layer. Bake in the middle of the oven, until chicken is cooked through, 14-16 min.
Whisk together 2 tbsp oil (dbl for 4 ppl) and balsamic vinegar in a large bowl. Season with salt and pepper. Add spring mix and goat cheese to coat.
Divide baked chicken tenders between plates. Serve with salad on the side.