6 frozen breaded chicken tenderloins (about 18 oz)
12 Bakery dinner rolls
12 dill pickle slices
1 (12-oz) package Asian salad kit (cabbage, toppings, and sesame dressing)
1/4 cup honey
Prep and Cook: 35 minutes (Makes 12)
1.Preheat oven to 400°F. Bake chicken following package instructions.
2.Leave rolls connected; do not break apart or separate. Instead, cut entire group of rolls in half horizontally to make 1 large top and 1 large bottom. Place pickle slices on bottom half of rolls.
3.Combine salad kit ingredients.
4.Cut each chicken tender in half; place on top of pickles. Drizzle with honey; top with cabbage mixture and top half of rolls. Cut into 12 sliders and serve.
First Coast News