Crunchy Parmesan Chicken Salad

Crunchy Parmesan Chicken Salad

4 x chicken breasts, trimmed and sliced
2 cups finely grated parmesan cheese
1/4 cup (2.5 fl oz) olive oil
3 egg whites beaten lightly
2 TBS lemon juice
200g (7oz) baby spinach leaves
1 lebanese cucumber, sliced thinly
1/4 cup freshly chopped basil leaves
240g punnet yellow tear drop (cherry?) tomatoes cut in half
2 green onions, sliced thinly (scallions)
Sea salt and black pepper

Preheat oven/grill to 200C

Dip chicken in eggwhites then parmesan. Bake on baking trays under a pre-heated hot grill for 5-8 minutes until

golden and crunchy.

Toss, spinach, cucumber, tomatoes and green onions to combine, set aside.

In another bowl whisk the basil, lemon juice, oil and seasonings, set aside.

Serve salad on individual plated with chicken on top and then drizzled with oil.

Easy Peasy and the picture of this recipe looks really yummy.