Oven Roasted Chicken Salad with Strawberry Vinaigrette

Oven Roasted Chicken Salad with Strawberry Vinaigrette
 
Serves: 4
Ingredients
  • 1 lb. boneless, Western Family Skinless Split Chicken Breasts
  • 2 c. Western Family Oats & More Brand with Strawberries cereal, crushed to 1 c.
  • ½ t. lemon pepper seasoning
  • ½ t. Western Family Garlic Powder
  • 1 egg white, slightly beaten
  • 1 pkg. mixed salad greens (10 oz.)
  • 1 c. fresh strawberries, sliced in thick slices
  • ½ c. Western Family Mandarin Oranges, drained
  • ½ c. fresh sugar snap peas, blanched (Immerse sugar snap peas in boiling water for 1 to 2 minutes to set color and flavor.)
  • ¼ c. red onion, sliced
  • ¼ c. Western Family Walnut Halves
  • ½ c. Asiago cheese, shredded or Western Family Parmesan Cheese
  • ¼ c. Western Family Olive Oil or Vegetable Oil
  • 3 T. Strawberry flavored vinegar, Western Family Red Wine Vinegar or Western Family Balsamic
  • 2 t. Western Family Honey
  • 1 t. brown mustard
  • ¼ t. Western Family Salt
  • ¼ t. Western Family Black Pepper
Instructions
  1. Preheat oven to 350°F. Coat a large baking sheet or pan with non-stick cooking spray.
  2. Rinse chicken breasts in cold water and pat dry.
  3. In a medium bowl, or 9 to 10-inch pyrex or glass baking dish, combine cereal, lemon pepper and garlic powder.
  4. In another medium bowl, add egg white and lightly beat.
  5. Dip chicken breasts in egg white, then roll evenly in seasoned cereal crumbs.
  6. Place on prepared baking sheet; bake until juice is no longer pink when center(s) of thickest piece(s) are cut and meat thermometer inserted in center registers 170°F. Remove from oven. Keep warm while preparing salads.
  7. Combine salad greens, strawberry slices, oranges, snap peas, sliced onion and walnuts.
  8. Divide evenly among 4 chilled plates.
  9. Slice baked chicken into ½-inch strips, and place on top of salad greens; sprinkle cheese over salads.
  10. In medium bowl, combine oil, vinegar, honey, brown mustard, salt and pepper.
  11. Beat dressing mixture with a wire whip until well blended, and spoon the vinaigrette dressing over each salad.