Buffalo Style Chicken Salad
Ingredients
1 cup toasted wheat germ
1 tsp garlic powder
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 cup water
1 egg white
2 boneless skinless chicken breast ha, lves (about 3 oz
3 cup mixed salad greens
1 cup celery sticks l/2 cup fat free blue, cheese dressing
Preparation
Buffalo Style Chicken Salad offers zesty flavor and a variety of
textures and temperatures. Skinned and boned chicken breast halves
are coated with a spicy wheat germ mixture, broiled, sliced and
arranged on top of several different kinds of lettuce. Celery sticks
and fat free blue cheese dressing add to the authenticity. Each bite
of Garden Turkey and Rice Salad features wheat germ and cooked brown
rice, crunchy vegetables and lean turkey breast. Freshly squeezed
lemon juice added to bottled fat free Ital ian dressing zips up the
flavor. Serve over salad greens, sliced tomatoes' toes or a
cantaloupe half, or spoon into pita pockets. Any way you serve it,
this salad's a winner.
Combine wheat germ and seasonings; set aside. Combine water and egg
white. Dip chicken into egg white mixture and then into wheat germ
mixture, coating chicken thoroughly. Place on broiler rack sprayed
with no stick cooking spray. Broil 3 minutes; turn. Broil an
additional 24 minutes or until juices run clear. Slice into strips
and serve over mixed greens with celery sticks and salad dressing.
Makes 2 servings.
FOOD FACTS: Per serving, calories 430; protein 42g; carbohydrate
46g; total fat 9g; cholesterol 50 mg; dietary fiber 2g; sodium 575
mg; percent of calories from fat: 19.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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