Grilled Ranchanko Chicken Salad

Ingredients

4-5 thawed, boneless, skinless chicken tenderloins

½ cup light ranch dressing

4 cups Panko bread crumbs

Your choice of  lettuce/spinach/toppings

Handful of crumbled Feta cheese

Directions

With the tenderloins in a bowl, pour the ranch dressing in and spread it all around on both sides 

pour your panko into a large Ziploc bag and throw 2 tenderloins at a time into the bag

shake around till they are completely covered in the crumbs

continue until all your chicken is breaded 

throw them onto your grill for 10 minutes or until fully cooked (you can leave them on longer depending on how crispy you would like them)

once done, chop them up into bite size pieces

throw them into your salad, add your favorite toppings and a little ranch dressing

I only topped mine with Feta cheese but, sliced cucumbers and shredded carrots would be really good with it. Enjoy!

OH! and here is the Tea I love, I drink it with every meal =)

Grilled Spicy Chicken Salad

Ingredients

3-4 boneless/skinless chicken tenderloins

(thawed)

OR 1 boneless/skinless chicken breast

½ cup spicy brown mustard

Your choice of lettuce, spinach, and other veggies

(I just used a spring mix/spinach package)

1-2 tbs Olive oil

1 tbs Balsamic vinegar

Cheese is optional

(I sometimes use crumbled feta or shredded parmesan)

Directions

Heat up grill to med/high

In a bowl, mix your chicken with the spicy mustard. Cook chicken on grill for 4-7 minutes (my grill closes to cook on both sides, so you will have to adjust time if you are using a regular grill). Spread your salad on a plate, once chicken is done, chop it up to bite size pieces and add to salad, add your olive oil, balsamic vinegar and other optional salad toppings. 

Enjoy with a glass of Arizona Diet Green Tea. It is quick, delicious and refreshing. It is my go-to salad =)

This is the George Foreman Grill that I use and LOVE, you can purchase it here:

George Foreman Panini Press & Open Grill