Crispy Chicken Salad
|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.