- 2 CHEF REDI® Chicken Tenders
- 1 pkg. Cous Cous
- 2 tsp. red pepper — chopped
- 2 tsp. green onion — sliced thin
- 2 green leafy lettuce leaves
- 1 slice wheat bread — 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).