Crunchy Parmesan Chicken Salad

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: 25 mins
• 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.