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Crispy Chicken Salad

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  Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Onion powder 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Egg white 1 , lightly beaten
  Skim milk 2 Tablespoon
  Skinless boneless chicken breast halves 16 Ounce, cut into strips (4 Pieces, 4 Ounce Each)
  Vegetable cooking spray 1
  Shredded iceberg lettuce 2 Cup (32 tbs)
  Shredded romaine lettuce 2 Cup (32 tbs)
  Shredded cabbage 1 Cup (16 tbs)
  Shredded carrot 3⁄4 Cup (12 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 1 Tablespoon
  Olive oil 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Chopped fresh basil 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 4.5 g22.4%

Trans Fat 0.1 g

Cholesterol 263.7 mg87.9%

Sodium 786.7 mg32.8%

Total Carbohydrates 60 g19.8%

Dietary Fiber 17 g68.1%

Sugars 17.9 g

Protein 123 g246.9%

Vitamin A 1138.7% Vitamin C 258.5%

Calcium 45.3% Iron 73.1%

*Based on a 2000 Calorie diet


Crispy Chicken Salad Recipe