Barbecue-Peach Chicken Fingers
Broccoli-Macaroni Salad
Ingredients
- 1½ cups panko breadcrumbs (preferably whole wheat)
- 1¾ lb chicken tenderloins
- ¾ cup olive-oil mayonnaise
- ½ tsp pepper
- ¼ tsp salt
- ½ cup barbecue sauce (such as Stubbs)
- ¼ cup peach preserves
Instructions
- Preheat oven to 425°F. Place panko in a shallow bowl. Toss together chicken and mayonnaise in a large bowl.
- Remove chicken from mayonnaise, and sprinkle with pepper and salt; dredge in panko, shaking off excess. Place chicken on a greased wire rack on a baking sheet. Coat with olive oil cooking spray. Bake 20 minutes or until chicken is done.
- Meanwhile, combine barbecue sauce and preserves.
- Serve barbecue mixture as a dipping sauce.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (8.5-oz) pouch ready elbows pasta (such as Barilla)
- ¼ cup olive-oil mayonnaise
- 1½ Tbsp red wine vinegar
- 1½ Tbsp honey
- ¼ tsp salt
- 1 cup seedless red grapes, halved
- 2 Tbsp roasted, salted sunflower kernels
Side Dish Instructions
- Cook broccoli and pasta in microwave according to package directions. Transfer broccoli and pasta to a colander; cool under cold running water, about 1 to 2 minutes. Drain well. Coarsely chop broccoli.
- Meanwhile, combine mayonnaise, vinegar, honey, and salt.
- Combine broccoli, pasta, grapes, and sunflower seeds in a bowl; drizzle with mayonnaise mixture. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
401
|
186
|
587
|
| Fat (g) | 19 | 10 | 29 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 24 | 27 | 51 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 462 | 263 | 725 |
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