Crispy Chicken Salad

• 1/2 cup fine, dry breadcrumbs
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried whole thyme
• 1 egg white, lightly beaten
• 2 tablespoons skim milk
• 4 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch strips
• Vegetable cooking spray
• 2 cups shredded iceberg lettuce
• 2 cups shredded romaine lettuce
• 1 cup shredded red cabbage
• 3/4 cup shredded carrot
• 1/4 cup sliced green onions
• 1/3 cup white wine vinegar
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh basil
• 1/4 teaspoon freshly ground pepper

1. Combine first 4 ingredients in a shallow dish; stir well. Combine egg white and milk. Dip chicken in egg white mixture; dredge in breadcrumb mixture. Place chicken on a baking sheet coated with cooking spray. Bake at 350u0b0 for 35 minutes or until lightly browned.
2. Combine lettuces, cabbage, carrot, and green onions; toss well. Combine vinegar and remaining ingredients; pour over lettuce mixture, and toss well. Divide lettuce mixture evenly among individual serving plates. Top evenly with chicken strips.

breadcrumbs, onion powder, garlic, thyme, egg, milk, vegetable cooking spray, shredded romaine lettuce, red cabbage, shredded carrot, green onions, white wine vinegar, parsley, olive oil, mustard, fresh basil, freshly ground pepper

Taken from www.myrecipes.com/recipe/crispy-chicken-salad (may not work)