Crunchy Parmesan Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Donna Hay magazine Australia. A delightful, light chicken salad, great on the eye and taste! Perfect for our long, hot summer months in the southern hemisphere. Ingredients:
4 (200 g) chicken breasts, trimmed and sliced |
3 egg whites, lightly beaten |
2 cups finely grated parmesan cheese |
200 g baby spinach leaves |
1 lebanese cucumber, thinly sliced |
240 g punnet yellow tear drop tomatoes, halved |
2 green onions, thinly sliced (scallions) |
1/4 cup basil leaves |
2 tablespoons lemon juice |
sea salt |
cracked black pepper |
Directions:
1. Preheat the oven to 200°C.
2. Dip the chicken in the egg whites and press into Parmesan.
3. Place on baking trays and cook under a preheated grill for 5 - 8 minutes or until golden.
4. Place the spinach, cucumber tomatoes and green onions in a bowl an toss to combine.
5. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine.
6. Divide the salad between plates, top with chicken and spoon over the basil oil to serve.
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