Crunchy Parmesan Chicken Salad

As promised here is the recipe for one of my favourite dinners!!  I can't take the credit for this one, I'm not creative unfortunately.  I remember seeing this advertised on TV a few years ago for Donna Hay magazine and googled the recipe.  You can modify the salad, I don't like tomatoe and Brett doesn't like cucumber so we just put our own salad straight onto plates. 

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 to 200C.
Dip chicken in eggwhites then parmesan. Bake on baking trays under a pre-heated hot grill for 15-20 minutes until golden and crunchy.
Toss spinach, cucumber, tomatoes and green onions to combine, set aside.  Or place spinach on plate and top with the other salads. 
In another bowl whisk the basil, lemon juice, oil and seasonings, set aside.
Serve salad on individual plates with chicken on top and then drizzled with oil.

This is seriously one of the easiest dishes to make and is high in protein, low in carbs.  I enjoy mine with either a nice glass of red or a low carb beer - cause life is all about moderation ;)

http://www.girl.com.au/donna-hay-magazine-spring-edition-35.htm