600 calorie chicken tenderloin plate
Preparation For chicken salad: Prepare country vinaigrette, cucumber and onion salad, corn relish and deviled eggs. Season chicken tenderloins with kosher salt and black pepper. Spray nonstick skillet with nonstick spray, add olive oil and heat to medium high. Add seasoned chicken and sear until done.
When ready to serve, toss lettuce with 1/2 cup of the country vinaigrette. Divide into 4 large salad bowls or plates. Spoon onto each serving: ½ cup cucumber and onion salad on each plate, 1/3 cup corn relish, ½ cup grape tomatoes, 2 thick slices of vine ripe tomatoes and 2 deviled eggs. Top with hot seared chicken, and serve immediately. Enjoy!
Recipe is courtesy of: Cracker Barrel