Hg's Snazzed-Up Crispy Crispy Chicken Salad - Ww Points = 6

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Total Time
20mins
Prep
10 mins
Cook
10 mins

This recipe was featured in an email from Hungry Girl today. "Chick Chick Hooray! Macaroni Grill makes a TEMPTING salad... fried chicken, bacon, feta, lotsa Parmesan and more. But ours has all that, too, and it is just as good. REALLY! Check it out." Serving Size: 1 salad (with dressing) Calories: 334 Fat: 5.75g Sodium: 1,096mg Carbs: 33g Fiber: 10g Sugars: 9g Protein: 40g POINTS. value 6*

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Ingredients

Nutrition
  • For the Salad

  • 4 cups mixed greens
  • 2 roma tomatoes (1 diced and 1 chopped into wedges)
  • 14 cup fat free feta cheese, crumbled
  • 2 slices fat-free turkey bacon
  • 1 teaspoon reduced-fat parmesan cheese
  • For the Crispy Chicken

  • 3 ounces boneless skinless chicken breasts
  • 14 cup Fiber One cereal (original)
  • 1 tablespoon liquid egg substitute (like Egg Beaters Original)
  • 2 teaspoons reduced-fat parmesan cheese
  • 14 teaspoon italian seasoning
  • 14 teaspoon garlic powder
  • Optional

  • salt, to taste
  • For the Dressing

  • 2 tablespoons fat free ranch dressing
  • 14-12 teaspoon fresh ground black pepper (regular pepper's fine if you don't have a peppermill)
  • 1 teaspoon reduced-fat parmesan cheese
  • 1 dash garlic powder

Directions

  1. Cook bacon according to package instructions, either in a pan with nonstick spray or in the microwave. Once cool enough to handle, chop into small pieces and set aside.
  2. In a small dish, combine all ingredients for dressing, adjusting pepper to taste. Mix well and set aside.
  3. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Place half of the crumbs in a small dish, and reserve the other half for the next time you make this awesome salad. (Why? Most blenders won't grind less than 1/4 cup of the stuff at a time.) To the dish with the crumbs, add 2 teaspoons Parm-style topping, the Italian seasoning, and 1/4 teaspoons garlic powder. Mix well, making sure to break up any clumps of Parm. If you like, season to taste with salt. Pour crumb mixture onto a plate and set aside.
  4. Lay chicken breast flat between 2 pieces of plastic wrap. Using a meat hammer, a heavy can, or whatever you have available, pound until evenly flat and about 1⁄2 inch thick. Place on a small plate. Pour egg substitute over chicken. Flip chicken and make sure both sides are evenly coated with egg substitute. Lay chicken breast in the plate of breadcrumbs and flip to coat the piece evenly (make sure there are no bald patches!).
  5. Bring a pan sprayed with nonstick spray to medium-high heat. Cook chicken for 4 - 5 minutes per side, until cooked through. Let cool slightly, and then slice chicken into 1/2-inch-wide strips.
  6. In a large bowl, toss your greens and diced tomatoes. Top with feta, bacon pieces, chicken strips, and tomato wedges. Sprinkle with 1 teaspoons Parm-style topping, serve with dressing, and dig in!