Kretschmer Minted Chicken Salad with Summer Fruit

Cooking Recipes Catalogue

A palate-pleasing and good-for-you salad of mixed greens, fruit and crunchy-coated chicken.

INGREDIENTS (for 4 servings):


  • Heat oven to 350 degrees F. Lightly spray large shallow baking pan with cooking spray.
  • In shallow dish, combine wheat germ, almonds, cayenne pepper, salt and pepper. In second shallow dish, beat egg whites and water with fork until frothy. Dip chicken into egg white mixture, then into wheat germ mixture, coating completely. Dip and coat chicken again, coating thoroughly. Arrange chicken on baking pan; lightly spray with cooking spray.
  • Bake 14 to 16 minutes or until chicken is no longer pink in the center.
  • While chicken is cooking, gently toss salad mix with green onions, blueberries, nectarines, mint leaves and dressing. Arrange salad on serving platter; top with cooked chicken. Sprinkle with sliced almonds.

  • * Toast almonds before chopping. Spread nuts in even layer on large baking sheet. Bake at 375 degrees F for 5 to 8 minutes, stirring occasionally, until light golden brown. Cool completely.