1/2 c. seasoned bread crumbs
2 T. grated Parmesan cheese
1 egg white
1 lb. boneless, skinless chicken breasts, cut into cubes
1 head of lettuce
1 c. cherry tomatoes
1 can (4 oz.) sliced black olives, drained
Dressing of your choice
In a large resealable plastic bag, combine the bread crumbs and Parmesan cheese. In a shallow bowl, beat the egg white. Pour chicken cubes into bowl and stir until covered. Remove excess egg whites from bowl and put chicken into plastic bag. Shake until coated. Place on a greased cookie sheet. Bake at 400 degrees for 12-15 minutes or until chicken is no longer pink. While chicken is cooking, leaf lettuce into a large bowl. Put tomatoes and black olives on top of lettuce. Place cooked chicken on top. Top with dressing.
Click here to see if there are any coupons available to go with this recipe!
Tips: This chicken salad is great as a light main dish or a filling side dish. I think ranch dressing or a vinaigrette go best with this salad. Use whatever variety of lettuce your family prefers or combine two types, such as iceberg and romaine to get crunch and the nutrition. I also shared this recipe at Harrigan Howdy's Recipe Share.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes