Oven Fried Chicken Salad

1 pound boneless chicken breast
1 large egg
2 tablespoon skim milk
.75 cup plain bread crumbs
1 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon parmesan cheese
Fresh Express Premium Romaine, 6 cups
1 cup diced fresh tomatoes
.5 cup green peas, frozen
.5 cup corn sweet, frozen
1 cup fresh bean sprouts
6 tablespoons Hidden Valley Ranch

Instructions: Pre-heat oven to 425 degrees. Cut chicken breasts into 3 strips each. Combine raw egg and milk. Season breadcrumbs with onion powder, garlic powder, basil and parmesan cheese. Place chicken strips, one at a time, in egg batter. Toss each strip in breadcrumbs to coat evenly. Bake in the oven for 20 minutes. On four large plates, place 1.5 cup romaine then chicken breast strips. Top salads with even amounts of diced tomato, peas, corn and bean sprouts. Pour 1.5 tablespoons of dressing over each salad.

Servings:
4 servings

Preparation Time:
45 minutes

Nutritional Information per serving: calories: 415, total fat:16.3g, saturated fat:2.8g, % calories from fat: 35.6%, % calories from saturated fat 6.2%, protein 35.5gr carbohydrates 31.2g, cholesterol: 123.2mg, dietary fiber: 4.5g, sodium 470mg

Color Group:
Green, white, red, yellow

Recipe was developed for the Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC.

Recipe is courtesy of the Produce for Better Health Foundation. All 5 A Day recipes meet nutritional standards that maintain fruits and vegetables as healthy foods.