Cous Cous Salad with Chef Redi® Chicken Tenders | Perdue Foodservice
Cous Cous Salad with Chef Redi® Chicken Tenders
CHEF REDI® Chicken Tenders
— sliced thin
green leafy lettuce
— cut in triangles
- Fry chicken tenders until temp reaches 165°.
- Cook Cous Cous as directed on box adding red peppers and green onions.
- Once cooled, slice the tenders on the bias and place on plate.
- Add cous cous. Garnish with lettuce and bread (optional).