Chicken Strips with Crunchy Broccoli Salad
Prep Time
Cooking Mode
12 Reduced Fat Chicken Strips
4 Broccoli florets
¾ Sliced red onion
½ Each sliced red, yellow and green peppers
½ Part Skim Mozzarella Shredded Cheese
¼ Nut & Seed Trail Mix
1 Paprika
¼ Ground nutmeg
½ Ranch Dressing
2 Chopped parsley
12 Reduced Fat Chicken Strips
4 Broccoli florets
¾ Sliced red onion
½ Each sliced red, yellow and green peppers
½ Part Skim Mozzarella Shredded Cheese
¼ Nut & Seed Trail Mix
1 Paprika
¼ Ground nutmeg
½ Ranch Dressing
2 Chopped parsley
Directions
1Preheat oven to 400°F (200°C). Prepare chicken strips according to package directions.
2In a large pot of boiling water cook broccoli for 1 minute. Drain in colander and rinse with cold water until cool. Drain well.
3Transfer to a large bowl and toss with onion, sliced peppers, cheese, trail mix, paprika and nutmeg. Add ranch dressing and parsley, toss well. Serve with chicken strips and additional ranch dressing as a dip.
Tips
1
Rendement : 500 ml (2 tasses)
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Personal Note
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