Sage-Breaded Chicken, Spinach and Snap Pea Salad
  • 1 egglightly beaten
  • ¼ cup sour cream
  • ¾ cup Italian-flavored bread crumbs
  • teaspoons ground sage
  • 1pound chicken tenders
  • 5ounces baby spinach
  • 2cups snap peaschopped
  • 2cups strawberriessliced
  • 2 avocadoesthinly sliced
  • ¼ cup roasted unsalted almondschopped
  • ¼ cup lightly packed fresh basil leavessnipped
  • ¼ cup white balsamic vinegar
  • ½cup olive oil
  • ½cup flat-leaf parsley leaves
  • ½cup grated Parmesan
  • ¼ teaspoon salt
  1. In a blender, combine all vinaigrette ingredients until smooth. Makes ¾ cup.
  2. Preheat oven to 400°. Coat a 15x10x1-inch baking pan with nonstick spray.
  3. In a medium bowl, whisk together egg and sour cream. Stir together bread crumbs and sage in another medium bowl. Add chicken to egg mixture. Stir to combine. Transfer chicken, a few pieces at a time, into bread crumbs. Roll, and press to coat all sides. Arrange chicken in a single layer in prepared pan, leaving space between each piece.
  4. Bake for 12–15 minutes, turning after 5 minutes, until chicken is no longer pink.
  5. Meanwhile, divide spinach, snap peas, strawberries and avocado among four plates. Top with chicken, almonds and basil, and drizzle generously with vinaigrette.
Recipe Notes
Nutrition Facts
Sage-Breaded Chicken, Spinach and Snap Pea Salad
Amount Per Serving
Calories 777 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 10g 50%
Polyunsaturated Fat 7g
Monounsaturated Fat 33g
Cholesterol 136mg 45%
Sodium 717mg 30%
Total Carbohydrates 39g 13%
Dietary Fiber 11g 44%
Sugars 10g
Protein 38g 76%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 777 cal, 50g fat (33g mono, 7g poly, 10g sat), 136mg chol, 717mg sodium, 39g carb (11g fiber, 10g sugars), 38g protein