Fried Chicken Salad
8 frozen breaded chicken breast tenderloins
2 fajita-size flour tortillas
canola oil
1 cup (4 oz.) Borden Cheddar and Monterey Jack Shredded Cheese, divided
1 (10-oz.) package romaine lettuce blend
1/4 cup shredded carrots
1 small cucumber, peeled, thin-sliced
1 cup grape tomatoes
1/4 cup cooked bacon, crumbled (about 5 strips)
1/4 cup honey
1/2 cup Dijon mustard
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
BAKE chicken tenderloins according to package directions; diagonal-slice
into 1/4-inch pieces. Set aside. BRUSH tortillas lightly with oil.
Sprinkle 2 tablespoons cheese evenly over each tortilla, tightly roll
closed and slice into 1/2-inch spiral-shaped pieces. Transfer to baking
sheet and bake in preheated oven at 400 F for 8 minutes or until golden
and crisp. Reserve. ARRANGE lettuce on platter; top with carrots,
cucumber slices, tomatoes and chicken. SPRINKLE remaining cheese over
salad. Garnish salad with crumbled bacon and cheesy tortilla spirals.
COMBINE honey, mustard, mayonnaise and vinegar in small bowl and whisk
to blend.
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