Cheddar Ranch Chicken Tenders
I have partnered with Sabra as part of their 2016 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
Chicken fingers are one of my absolute favorite foods (I know, my taste buds are very upscale), so I’m always looking for an easy and tasty way to lighten them up. These Cheddar Ranch Chicken Tenders are a super flavorful way to eat the bar food you crave, only much healthier! The tenders are kid-friendly and would make a great weeknight dinner, but I also love the idea of cooking up a big batch to serve as finger food during the big game. Cheddar Ranch Chicken Tenders + football + the beverage of your choice = perfect game day grub! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These chicken tenders get a major flavor boost from Sabra Farmer’s Ranch Greek Yogurt Dip, which not only has 60% less calories than traditional ranch, but it has chopped up fresh veggies right in the dip! When you brush the ranch onto the chicken the veggies should stick right to it so when you get to the breading step they’ll be buried underneath for an extra flavor surprise when you bite in. These tenders can be served with any of your favorite dipping sauces: Buffalo wing sauce, barbecue sauce, or even just more ranch (why not?).
If you’re looking to pick up some of Sabra’s Farmer’s Ranch dip to serve this recipe for the big game, why not add some more dipping options to your game day menu? From now through 2/15/16 when you buy two Sabra products, 8 oz or bigger (hummus, guacamole, salsa, Greek yogurt dips and more!) along with 2 bags of Stacy’s Pita chips you can upload or text your receipt to get a $5 Visa gift card! For details visit DipZone.com.
Cheddar Ranch Chicken Tenders
- Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Stir together the Farmer’s Ranch dip and the shredded cheddar in a bowl and set aside. In a separate shallow dish, stir together the corn flake crumbs, parsley, paprika, salt and pepper.
- Lay the chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same for the other side (you could also probably stir the chicken pieces and dip/cheese mixture in a bowl until coated, but I brushed for even coverage). One at a time, press the coated chicken strips into the dish of corn flake crumbs and flip so that both sides are coated in crumbs, then transfer the crumby strips to the prepared baking sheet.
- When all the chicken tenders are coated and on the baking sheet, spray the tops of them with cooking spray and place in the oven to bake for 18-20 minutes.
7 per serving* (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below) *Since people may cut/buy different sized chicken tenders, I recommend determining the servings by weight. My finished tenders weighed 23 ounces, so each serving was 5.75 ounces by weight