1. Preheat oven to 400°F (200°C). For dressing, in Small Batter Bowl, whisk together sour cream, mayonnaise and 1 tbsp (15 mL) of the dressing mix (reserve remaining dressing mix for chicken); set aside.
2. For chicken, cut chicken tenders into 1 1/2-in. (4-cm) pieces. Whisk together 1 tbsp (15 mL) of the reserved dressing mix and egg white in Classic Batter Bowl. Crush chips using flat side of Meat Tenderizer in resealable plastic bag; add remaining dressing mix and paprika and shake well.
3. Add chicken to egg white mixture; mix well to coat. Add half of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on Rectangle Stone. Repeat with remaining coated chicken and crumbs.
4. Spray chicken generously with oil using Kitchen Spritzer. Bake 14-16 minutes or until chicken is golden brown and centers are no longer pink. Remove from oven.
5. Meanwhile, for slaw, thinly slice celery on the bias. Peel carrots; cut into julienne strips using Julienne Peeler. Combine celery and carrots with 1/4 cup (50 mL) of the dressing; mix well. To serve, divide chicken and slaw among serving plates; serve with remaining dressing for dipping. If desired, drizzle chicken with hot sauce and crumble blue cheese over dressing.

Yield: 4 servings

Nutrients per serving: Calories 390, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 80 mg, Carbohydrate 36 g, Protein 31 g, Sodium 880 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: 2 starch, 3 1/2 low-fat meat, 1/2 fat (2 carb

Cook's Tips: Whole-grain chips and ranch dressing mix give these chicken bites a unique flavor. The crunchy coating helps keep the tenders moist and baking on the stone keeps the coating crisp.

Slicing celery thinly on a bias creates an interesting slaw. Keep the slaw crisp by combining with the dressing just before serving.

Avoid cross-contamination by using separate cutting boards and knives to prepare the chicken and slaw.