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
- ½ cup Sabra Farmer’s Ranch Greek Yogurt Dip
- 1 oz shredded 2% cheddar cheese
- ½ cup corn flake crumbs
- ½ teaspoon dried parsley flakes
- ½ teaspoon paprika
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1.25 lbs boneless skinless chicken breast tenderloins, I bought breasts and cut them into strips
- 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
These look so good. I would think also GF.
I’m guessing so, though I hesitate to label anything that way since I am not well-versed in the subject
this recipe is great! my husband and picky toddler gobbled it all up and then asked if there was any more! i couldn’t find the sabra dip, so i mixed plain greek yogurt with a few tbsp of hidden valley dip mix (the powdered stuff) and it worked wonderfully!
These look so good! I definitely want to try these out this weekend!
I hope you love them!
I did a comparison of corn flake crumbs to vigo Italian seasoned bread crumbs, and the points came out better (3 as opposed to 4 for the corn flake crumbs, same number of grams). Is there any reason not to use the bread crumbs? Maybe they don’t taste as good, or the bread crumbs don’t hold up as well?
I really like the way the corn flake crumbs taste with ranch and cheddar best, but it should work fine with other types of bread crumbs if that’s your preference
These look amazing, but the Sabra ranch is not sold in Los Angeles(I checked their website). Do you think a low fat ranch dressing would work?
Oh no, what a bummer, I’m surprised they don’t sell it in such a major area! I haven’t tried making these with anything except the Sabra dip (recommended if you can find it!) but it should work, it will just change the flavor and likely the nutrition info.
Oh man, these look perfect. I bet the leftovers would be great chopped up on a salad too!
I can’t find that the Sabra Yogurt Dip is listed in any of the major cities in South Carolina . 🙁
Bolthouse makes awesome line of yogurt dressings…found in the produce section. The ranch one would probably work well as a substitute for those that can’t find the Sabre suggested. They are much healthier than regular ranch but have that “this must be bad for you” taste and consistency 🙂
It looks like the store locator doesn’t show available products so hopefully a walk through the deli or other area that carries the hummus will yield the new yogurt dips!
I meant to say – the available products list doesn’t seem to be working on the Sabra website so hopefully those who didn’t see it on the website will find still it in their local store
Good to know, thanks Dac!
This has nothing to do with your recipe, which I’m dying to try but I see that you calculate your points using recipe builder through weight watchers…am I just missing it because I’ve googled it & searched all over the app & I can’t find a single builder! Any help is greatly appreciated!
If you go on the website, and not the app, you should see it. Go to your day food builder thing on the site, select more, my foods, recipe, then create a recipe. I hope that helps you out a bit 🙂
These were really tasty and an easy Friday night dinner that satisfied the husband and the toddlers. I made my own Greek yogurt ranch, since I couldn’t find the sabra in my tiny town. I was really excited to see that there was no egg in the sabra ranch, because every Greek yogurt ranch I see has egg in it, and my daughter is allergic. Hopefully they’ll start carrying it here soon! Thanks for the recipe 🙂
Searched high and low and not available in the Chicago Burbs either. Finally checked their website, and looks like its not available at all in the Chicagoland area. Too bad because I already had the rest of the ingredients ready to go.
Fabulous recipe! I didn’t have cornflakes so I used panko and it was delicious. I also used smoked paprika to give it a little smokey taste. Very good. Husband devoured it!
Hi! I was hoping you could advise on how to make these in the air fryer in terms of temperature and time. Thank you!! 🙂