snack-mix chicken tender salad with honey-yogurt crescent rolls

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Ingredients [?]

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  • add   1 container of fat free vanilla yogurt
  • add   1 can reduced-fat crescent rolls
  • add   1 C Broccoli Slaw, or shredded carrots-1/4 cup per serving
  • add   1 small Red Onion-cut into rings-2-3 rings per serving
  • add   1 Cucumber-diced
  • add   20 grape tomatoes-5 per serving
  • add   Baby spinach leaves, or any salad greens of your choice
  • add   salt and pepper
  • add   ¼ C honey plus 2 Tbsp
  • add   2 C snack mix-crushed (such as Chex-Mix Original or Honey Nut)
  • add   ½-3/4 C Dijon mustard, divided
  • add   1C All-Purpose Flour
  • add   1lb boneless skinless chicken breast tenders


  1. 1. Preheat oven to 375 degrees; spray baking rack with cooking spray and place on top of a baking sheet, set aside; place flour, salt and pepper in one pie plate and crushed snack-mix in a separate pie plate, or any dishes with a wide surface area; put 1/2 C of Dijon mustard in a small dish 2. Take chicken tenders and dredge them through the flour; brush them with Dijon mustard, making sure to coat all sides, then coat with crushed snack-mix and place on prepared baking rack3. Bake tenders for 8-10 minutes; turn tenders over and bake another 8-10 min or until completely cooked-juices will run clear4. While tenders are baking, assemble salad on 4 salad plates; take the remaining Dijon mustard, honey and a dash of pepper and wisk together to make the dressing 5. Place tenders over salad along with 2 tablespoons of dressing per plate; serve with honey yogurt crescent rolls (bake rolls as instructed on container; mix together yogurt and remaining 2 Tbsp honey and brush over baked crescents)