Crunchy Parmesan Chicken Salad

• 4 (200 g) chicken breasts, trimmed and sliced
• 3 egg whites, lightly beaten
• 2 cups finely grated parmesan cheese
• 200 g baby spinach leaves
• 1 lebanese cucumber, thinly sliced
• 240 g punnet yellow tear drop tomatoes, halved
• 2 green onions, thinly sliced (scallions)
• 14 cup basil leaves
• 2 tablespoons lemon juice
• sea salt
• cracked black pepper

1. Preheat the oven to 200C.
2. Dip the chicken in the egg whites and press into Parmesan.
3. Place on baking trays and cook under a preheated grill for 5 - 8 minutes or until golden.
4. Place the spinach, cucumber tomatoes and green onions in a bowl an toss to combine.
5. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine.
6. Divide the salad between plates, top with chicken and spoon over the basil oil to serve.

chicken breasts, egg whites, parmesan cheese, baby spinach leaves, lebanese cucumber, punnet yellow tear, green onions, basil, lemon juice, salt, cracked black pepper

Taken from www.food.com/recipe/crunchy-parmesan-chicken-salad-258757 (may not work)