Oven-Fried Chicken Salad with Ranch Dressing

By cindygwest

Ingredients

• 1 cup panko bread crumbs
• 1/3 cup all-purpose flour
• 2 egg whites, lightly beaten
• 2 boneless skinless chicken breasts
• 2 t. salt
• 1/4 cup peanut oil
• 1 head Bibb lettuce, torn
• 1 cup cherry tomatoes, cut in half
• 1/2 cup coarsely chopped toasted pecans
• 1/2 cup light Ranch dressing

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees. Place panko, flour and egg whites in 3 separate shallow dishes. Sprinkle chicken with salt; dredge in flour. Dip in egg whites; dredge in panko, pressing gently to adhere.
2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes per side or until lightly browned. Bake for 10 minutes or until done . Cut into 1/2 inch slices.
3. In a large bowl, combine lettuce, tomatoes, and pecans; toss. Top with chicken; drizzle with dressing.