Farmers Market Chicken Salad
National Honey Board
Heat oven to 400°F. Spray a large baking sheet with cooking spray. For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake ... [read full recipe below]
YIELD: 4 SERVINGS
Ingredients
- Nonstick cooking spray
- 1-1/2 cups - toasted wheat germ
- 1 teaspoon - garlic powder
- 1 teaspoon - salt
- 1/2 teaspoon - freshly ground black pepper
- 3 - egg whites
- 2 Tablespoons - water
- 1 lb. - boneless, skinless chicken breasts, cut into 1-inch wide strips
- 6 cups - mixed salad greens, torn into bite sized pieces
- 2 cups - red or yellow cherry tomatoes, halved
- 1-1/2 cups - thin green beans, snow/sugar snap peas, cucumbers or sliced bell peppers
Directions
Heat oven to 400°F. Spray a large baking sheet with cooking spray. For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center. To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.
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