Farmers Market Chicken Salad

Recipe courtesy of the National Honey Board.

Recipe Ingredients:

Honey-Dijon Dressing:
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper

Salad:
1 pound boneless, skinless chicken breasts, cut into 1-inch wide strips
6 cups mixed salad greens, torn into bite sized pieces
2 cups red or yellow cherry tomatoes, halved
1 1/2 cups thin green beans, snow/sugar snap peas, cucumbers or sliced bell peppers
1 1/2 cups toasted wheat germ
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 egg whites
2 tablespoons water
Nonstick cooking spray

Cooking Directions:

1. For Honey-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
2. Preheat oven to 400°F (205°C). Spray a large baking sheet with cooking spray.
3. For Chicken Salad: Combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy.
4. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray.
5. Bake 12 to 15 minutes or until chicken is no longer pink in center.
6. To Assemble Salad: Arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.

Makes 4 servings.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Nutritional Information Per Serving (1/4 of recipe): Calories: 450; Total Fat: 11g; Cholesterol: 65mg; Total Carbs: 52g; Fiber: 9g; Protein: 42g; Sodium: 980mg.

Recipe and photograph courtesy of the National Honey Board.