Crunchy Parmesan Chicken Salad

Submitted by Janine Ross

"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."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

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.