Total Time: 50 mins

Prep Time: 30 mins

Yield: 1-2 servings for dinner, 3-4 for appetizers

Equipment: Serving Tray or Platter, Mixing Bowl


    Cool Ranch Chicken Tenders 

    • 1 lb. package chicken tenders.  (I find chicken tenders work better than breasts that you have to cut to size, but it is an option) 
    • 2 cups of vanilla yogurt with drizzle of honey
    • 1/2 teaspoon grated fresh lemon peel 
    • 1/4 teaspoon of smoked paprika
    • 2 cups Cool Ranch chips chopped medium to fine in food processor (note: you can vary the flavors to keep this dish interesting)  
    • 1 cup of cheddar crackers chopped medium to fine chop in processor 

    Dipping Sauce

    Ranch Dressing or your choice of fave dipping sauces

    Tara tip: One of my favorites is sour cream with seedless raspberry jam and mix until combined



      (Preheat Oven to 400 degrees, Bake)
      1.  Mix/whisk to combine 2 cups of yogurt, fresh grated lemon peel, and smoked paprika.  
      2.  Add 1 lb. of chicken tenders and coat well. Cover and refrigerate to marinate for a minimum of 30 minutes.    
      3.  While in the refrigerator, food process both chips & crackers. 
      4.  Remove chicken from refrigerator, coat chicken, bake cook on a wire rack on top of a baking sheet in oven for approximately 15 mins. 
      5.  Remove from the oven and cool slightly. Then serve and enjoy with dips of your choice.  



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