Gingered Chicken Wings

Directions for: Baked Chicken Fingers with Spinach Salad

Ingredients

Baked Chicken Fingers

4 700 g large boneless, skinless chicken breasts

1 egg white

3 Tbsp 1% milk

1 cup corn flake crumbs

1 tsp Mrs. Dash Original Seasoning

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1 tsp fresh ground pepper

Cooking spray

Curry Sauce For Dipping

cup fat-free sour cream

cup lowest-fat mayonnaise

1 227 mL V-H plum sauce (instead of or as well as curry sauce)

Spinach Salad

1 bunch fresh spinach

8 mushrooms, sliced

cup croutons

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2 Tbsp real bacon bits (packaged)

2 Tbsp lowest-fat mayonnaise

2 Tbsp lo-cal Italian dressing

1 tsp sugar

low-fat Cheddar cheese

Directions

Baked Chicken Fingers

1. Preheat oven to 375 F.

2. Cut chicken into long strips.

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3. Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.

4. Mix together corn flake crumbs and spices in a different bowl.

5. Spray cookie sheet with cooking spray.

6. Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.

Curry Sauce For Dipping

1. Combine sour cream, mayonnaise and curry in a bowl. Stir together until smooth.

2. Set dip aside in fridge.

Spinach Salad

1. Rinse spinach and spin dry.

2. Cut stems from spinach and break into bite size pieces.

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3. Combine spinach and mushrooms in salad bowl.

4. Sprinkle with croutons and bacon bits.

5. Mix together mayonnaise, Italian dressing and sugar.

6. Pour dressing over salad just before serving.

7. Toss to coat.

8. Garnish salad with low-fat Cheddar cheese.

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