The December Holidays are a big deal around here at Little Miss Party. We love any excuse to get the whole family together. Making healthy food that the kids will eat is always a challenge. This seasonal salad has crispy, flavorful chicken tenders and sweet cranberry dressing. Chicken fingers in a salad? That should seal the deal. Happy kids, happy parents. Enjoy the holidays, xx  

Prep Time: 30 minutes

Cooking Time: 16 Minutes

Serves 2 as a Main/4 as an Appetizer

Winter Spinach Salad

3/4 cup sliced almonds 3 tablespoons red wine vinegar 1/3 cup olive oil 1/4 cup fresh cranberries 1 1/2 tablespoons Dijon mustard 1/2 teaspoon chopped garlic Pinch Salt & Pepper to taste 1 can mandarin oranges, drained or 2 fresh mandarins peeled & segmented 1 pound spinach

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. Watch carefully to avoid burning In a food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, and pepper. Blend until smooth. In a salad bowl, toss the almonds, mandarin and spinach with the vinaigrette Note: salad dressing would make a beautiful dip for the tenders if you prefer not to mix!

Chex Rosemary Dijon Chicken Tenders

3 cups Rice Chex™ cereal, crushed 2 tablespoon fresh rosemary chopped 1/8 teaspoon garlic powder 1/4 cup dijon mustard 1 lb boneless skinless chicken tenders

Preheat oven to 400F on cover with parchment paper Meanwhile, crush cereal in zip top bag using a rolling pin and chop rosemary Mix crushed Chex™, rosemary and garlic powder in bowl Cover tenders with dijon on both sides Place each tender in Chex™ mixture covering each side, pressing mixture into mustard Bake 8 minutes on one side, flip tenders over and bake for another 8 minutes

Looking for more delicious, Chex-inspired DIY recipes? Head on over to Chex.com for plenty of simple and healthy ideas!