|Tomatoes||12 Ounce, chopped and drained well (2 Medium Sized Ones)|
|Thinly sliced green onions||25 Gram (1/4 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Fresh jalapeno||1 Small, seeded and finely chopped|
|Chopped cilantro||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Finely shredded iceberg lettuce||8 Ounce (8 Cups / 230 Grams)|
|Egg whites||2 Large|
|Yellow cornmeal||69 Gram (1/2 Cup)|
|Chili powder||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chicken breast boneless skinless||1 Pound, cut into 1 inch pieces (455 Grams)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Non-fat sour cream||120 Milliliter (1/2 Cup)|
1. To prepare tomato salsa, in a large bowl, combine tomatoes, onions, lime juice, jalapeno, chopped cilantro, and garlic; set aside. (At this point, you may cover and refrigerate for up to 3 hours.) Divide lettuce among 4 individual plates; cover and set aside.
2. In a shallow bowl, beat egg whites to blend; set aside. In a large bowl, combine cornmeal, chili powder, and cumin. Add chicken and turn to coat. Then lift chicken from bowl, shaking off excess coating. Dip chicken into egg whites, then coat again with remaining cornmeal mixture.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add chicken and stir-fry gently until no longer pink in center; cut to test (5 to 7 minutes). Remove from pan and keep warm. Pour reserved salsa into pan; reduce heat to medium and cook, stirring, until salsa is heated through and slightly thickened (1 to 2 minutes).
4. Arrange chicken over lettuce; top with salsa and sour cream. Garnish with cilantro sprigs