Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Miracle Whip Salad Dressing, divided
- 3 tbsp Milk
- 1/2 tsp Ground cumin
- 1/2 tsp Onion powder
- 1/4 tsp Ground red pepper
- 1/4 tsp Garlic powder
- 4 Boneless skinless chicken breasts (approx 1 ¼ lbs) cut into 1 inch chunks
- 1 cup Crushed sesame crackers
- 1/2 cup Salsa
- =
Directions
1 Prep 15 min./cook 20 min. preheat oven to 425 degrees.
2 Mix together ½ cup salad dressing, milk and seasonings until well blended.
3 Lightly dip chicken into salad dressing mixture; coat well with cracker crumbs.
4 Place on greased foil-lined cookie sheet.
5 Bake 18 to 20 minutes or until tender.
6 Mix together ½ cup salad dressing and salsa.
7 Serve with chicken nuggets.
8 Approximately 2 ½ dozen.