with Ranch and Side Salad
Wing-night flavours—in a sandwich! Sweet and sticky chili sauce smothers tender, golden chicken. You'll love the fresh side salad as a perfect hit of brightness, too!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Artisan Bun
2 unit(s)
Spring Mix
56 g
Sweet Chili Sauce
4 tbsp
Ranch Dressing
4 tbsp
Zesty Garlic Blend
1 tbsp
Croutons
28 g
Carrot, julienned
56 g
Italian Dressing
2 tbsp
Salt
0.13 tsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Oil
1 tbsp
- Line a baking sheet with foil.
- Pat chicken breast tenders dry with paper towels.
- Add chicken breast tenders, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to the prepared baking sheet.
- Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast chicken breast tenders in the middle of the oven for 10 min, then drizzle sweet chili sauce over top.
- Return to the middle of the oven and roast until cooked through, 4-6 min.**
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl. Season with salt and pepper.
- Halve buns.
- Brush butter onto cut sides of buns.
- Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
- Add Italian dressing to a large bowl.
- Top with carrots and spring mix. Do not toss until ready to serve.
- Toss salad to combine.
- Spread ranch onto top and bottom buns, then stack with some salad and chicken.
- Spoon over any remaining sauce from the baking sheet. Close with top buns.
- Divide sandwiches and remaining salad between plates.
- Top salad with croutons.
840
kcal
Calories
39
g
Fat
9
g
Saturated Fat
71
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
1530
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Sweet Potato Wedges and Tangy Mayo Dip
