CHICKFILA WEIGHT WATCHERS RECIPES

Steps:

• Season the chicken breasts with salt, pepper and garlic powder. Cook the chicken breasts by either grilling them, baking them in the oven or cooking them in a nonstick pan.
• Add all of the dressing ingredients to a bowl and whisk together.
• Cut the kale into bite size pieces and add to a large bowl.
• Place the almonds in a zip up bag and use a meat mallet or rolling pin to break them into smaller pieces. Add the almonds and cabbage to the kale.
• Pour the dressing over the kale and stir to combine. Divide the salad into two bowls and top each bowl with a cooked chicken breast.

Steps:

• In a large bowl, place chicken tender and pickle juice. Cover and refrigerate for 8-12 hours.
• Preheat oven to 425, and line a baking sheet with parchment paper. Mist with cooking oil.
• Combine egg and egg white in a small, shallow bowl. In another shallow bowl, combine the Panko and the seasonings.
• Remove the chicken from the pickle juice, and pat dry with paper towels. One by one, dip each chicken strip in the egg, shake to remove excess, and then dip into the breadcrumb mixture, making sure to coat both sides of the chicken evenly.
• Place chicken strips on baking sheet, and mist with cooking oil. Place into the oven, and bake for about 10 minutes, then flip and bake for a remaining 5-7 minutes, until the crust is golden, and the chicken is cooked through. Serve with your favorite dipping sauce.