Buffalo Chicken Tender Salad

Ingredients

• 8 oz gluten-free chicken tenders (such as RealGood Foods)

• 4 cups spring mix

• 1 cup cherry tomatoes, sliced

• 1 stalk celery, thinly sliced

• ½ can white beans, drained and rinsed

• 2 tbsp grated Parmesan

• 4 tbsp ranch dressing

Instructions

1. Cook the chicken tenders according to the package instructions until golden and crispy. Set aside to cool slightly, then slice into strips.

2. While the chicken cooks, assemble the salad by dividing the spring mix between two bowls. Top each with sliced cherry tomatoes, celery, white beans, and grated Parmesan.

3. Add the sliced chicken tenders on top of each salad. Drizzle each with 2 tablespoons of ranch dressing.

4. Toss gently if desired and serve immediately. Store leftovers in an airtight container for up to 4 days. If you want to reheat the chicken, store separately from produce.

Serves: 2 Time: 35 minutes Calories: 410 Protein: 34g Carbs: 26g Fat: 19g