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
How to Make It
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 350° for 35 minutes or until lightly browned.
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.