Kid-friendly breaded chicken tenders are so much more than finger food. Use them to fast-track delicious dinners.Breading chicken is usually a three-step process (dredge in flour, dip in egg, then coat in crumbs). Frozen breaded tenders put you way ahead of the game, but the real surprise is their versatility: Their coating cooks up nice and crisp, so they're great in salads, in tacos or even on pizzas. For the best flavor and texture, look for tenders made from whole breasts. We prefer uncooked tenders over precooked ones.Chicken winnersChop cooked tenders and toss with wild rice, dried cherries and walnuts.Bake, then top with mozzarella and broil. Serve with marinara for a quicker chicken Parmesan.Sandwich warm tenders with mango chutney, mustard and arugula.Slice and stir-fry with baby bok choy and teriyaki sauce.Smoky chicken tacosThe secret to a great taco is the contrast in texture -- here, crunchy coleslaw mix (another timesaver) partners well with tender chicken and soft tortillas.For flavorful charred spots, warm tortillas over the flame of a gas burner, flipping often. 3/4 pound frozen breaded chicken tenders2 cups coleslaw mix or shredded cabbage2 tablespoons mayonnaise1 tablespoon lime juice, plus wedges for serving1/2 teaspoon chopped seeded chipotle in adobo sauceSalt and pepper8 corn tortillas, warmed1/2 cup fresh cilantro leaves1. Cook chicken tenders according to package instructions. Meanwhile, combine coleslaw mix, mayonnaise, lime juice and chipotle; season with salt and pepper.2. Top each tortilla with chicken, slaw and cilantro. Serve with lime wedges.Nutritional information per serving: 426 calories, 39 grams carbohydrates, 23 grams fat (4 grams saturated fat), 17 grams protein, 5 grams fiber and 49 percent of calories from fat.Kale salad with chicken and sweet potatoSweet potatoes add subtle sweetness and color to this salad. Carrots or butternut squash would work just as well.2 medium sweet potatoes, peeled and cut into half-moons3 tablespoons olive oil, dividedSalt and pepper3/4 pound frozen breaded chicken tenders4 teaspoons white-wine vinegar1 tablespoon Dijon mustard1 bunch Tuscan kale, tough stems and ribs removed, thinly sliced (about 6 cups)1/2 cup toasted almonds, chopped1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, about 20 minutes. Let cool to room temperature; chop chicken into pieces.2. In a large bowl, whisk together vinegar, mustard and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken and kale with dressing, and sprinkle with almonds. Serve immediately.Nutritional information per serving: 521 calories, 40 grams carbohydrates, 33 grams fat (5 grams saturated fat), 20 grams protein, 6 grams fiber and 57 percent of calories from fat.Buffalo chicken pizza1 pound pizza dough, thawed if frozen2 tablespoons unsalted butter, melted1/4 cup, plus 2 tablespoons cayenne pepper sauce, such as Frank's RedHot, divided3/4 pound frozen breaded chicken tenders, cut into 1-inch pieces1/2 cup shredded Monterey Jack1/4 cup crumbled blue cheese1 stalk celery, thinly sliced1 small carrot, shredded1. Preheat oven to 500 degrees. On a rimmed baking sheet, stretch or roll dough into an 11-by-15-inch oval. Combine butter and 1/4 cup hot sauce; brush on dough, leaving a 1-inch border. Top with chicken. Bake until chicken is cooked through and crust is deep golden brown, about 18 minutes.2. Remove pizza from oven, drizzle with remaining 2 tablespoons hot sauce and sprinkle with Monterey Jack. Bake until cheese is melted, about 4 minutes more. Transfer to a cutting board and top with blue cheese, celery and carrot.Nutritional information per serving: 432 calories, 45 grams carbohydrates, 22 grams fat (8 grams saturated fat), 18 grams protein, 2 grams fiber and 46 percent of calories from fat.