Crispy Chicken Salad Recipe
Ingredients
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Onion powder | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| 1 egg white, lightly beaten | ||
| Skim milk | 2 Tablespoon | |
| 4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips | ||
| Vegetable cooking spray | ||
| Iceberg lettuce | 2 Cup (16 tbs), shredded | |
| Romaine lettuce | 2 Cup (16 tbs), shredded | |
| 1 cup shredded red cabbage | ||
| Shredded carrot | 3/4 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Olive oil | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Basil | 1 Teaspoon, chopped | |
| Ground pepper | 1/4 Teaspoon | |
Directions
Combine first 4 ingredients in a shallow dish; stir well.
Combine egg white and milk.
Dip chicken in egg white mixture; dredge in breadcrumb mixture.
Place chicken on a baking sheet coated with cooking spray.
Bake at 350° for 35 minutes or until lightly browned.
Combine lettuces, cabbage, carrot, and green onions; toss well.
Combine vinegar and remaining ingredients; pour over lettuce mixture, and toss well.
Divide lettuce mixture evenly among individual serving plates.
Top evenly with chicken strips.
Combine egg white and milk.
Dip chicken in egg white mixture; dredge in breadcrumb mixture.
Place chicken on a baking sheet coated with cooking spray.
Bake at 350° for 35 minutes or until lightly browned.
Combine lettuces, cabbage, carrot, and green onions; toss well.
Combine vinegar and remaining ingredients; pour over lettuce mixture, and toss well.
Divide lettuce mixture evenly among individual serving plates.
Top evenly with chicken strips.
Chef
