Recipe: farmers market chicken salad
Farmers Market Chicken Salad
Recipe and photo courtesy of the National Honey Board – used with permission.
No-stick 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 pound boneless skinless chicken breasts, cut
into 1-inch wide stripsSalad
6 cups mixed salad greens, torn into bite-size pieces
2 cups red or yellow cherry tomatoes, halved
1 1/2 cups small thin green beans, blanched snow or
sugar snap peas, sliced bell peppers or cucumbers
or any combination
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepperHoney-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
Heat oven to 400 degrees 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg