Lemon Pepper Chicken Salad

Lemon Pepper Chicken Salad

Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that’s ready in 20 minutes - perfect for dinner.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
  • Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
  • Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.


  • 3/4 cup Progresso™ lemon pepper panko crispy bread crumbs
  • 1 package (14 oz) chicken breast tenders (not breaded)
  • 1 bag (9 oz) romaine lettuce (6 cups)
  • 2 oranges, peeled, sectioned and chopped
  • 1/2 cup tropical mango-olive oil vinaigrette dressing
  • Sliced almonds, if desired

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