1 (12 oz pkg) refrigerated, fully cooked breaded chicken strips (like Perdue)
1 tsp. dry Cajun seasoning
1/2 cup spicy Ranch salad dressing
2 cups broccoli slaw, from a 12 oz pkg
1 (12 oz) loaf, French bread, cut crosswise into 4 pieces
2 sliced fresh tomatoes

Position oven racks in upper and lower thirds of oven.

Preheat oven to 425°F.

Place chicken on pan lightly sprayed with cooking spray. Sprinkle chicken with 3/4 seasoning. Put pan on upper rack, bake until hot, about 7 minutes.

In a bowl, combine dressing, remaining seasoning, reserving 1/4 cup. Toss slaw with remaining dressing.

Split bread pieces in half, cut sides up, on separate pan. Make sure to leave one long side of bread attached. Put pan on lower rack in oven. Heat bread until toasted.

Spread bottoms of bread with reserved dressing. Top with tomato slice, chicken and slaw mix.

Cajun heaven!

Submitted by: Sherry Monfils