Wednesday, April 13, 2016

Green Salad, Baked Chicken Fingers & Potato Salad

This would be the perfect meal to take on a picnic!

Green Salad
Snap Peas
Bolthouse Farms Cilantro Avocado Yogurt Dressing

Chicken Fingers
Slice Chicken breasts into strips
Marinade for 30 min: Lime Juice, Orange Juice, Olive Oil, Garlic, Sweet & Spicy Mustard (Trader Joes)
Add eggs whites to the marinade & chicken & stir
Dip each chicken strip in: Parmesan Cheese & Panko Breadcrumbs
Bake on Parchment Paper at 450 (flip once to get both sides crispy)
(serve with the ABOVE Green salad & dressing)

Potato Salad
Dice/Boil/Cool Potatoes
Diced Red Pepper
Briannas French Vinegrette
Basil, Cilantro, Salt, Pepper, Paprika


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