Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A filling salad made with breaded chicken breasts, cucumber, apple, tomato, and blue cheese.

Servings

1 eggs
12 oz boneless skinless chicken breasts
6 cup romaine lettuce , chopped
2 oz blue cheese
1 Apples, fresh, peeled, medium, 3" , chopped
1 cup chopped tomato
1 cup Cucumber, with skin, fresh, slices , chopped
1 cup chopped red bell peppers
1 cup chopped carrots
1 cooking spray (gluten free)
0.25 cup Bread Crumbs, seasoned, grated, dry (gluten free)

1 Clean chicken breasts and pound until 1 inch thick (if you get think chicken breasts, you can skip this step).
2 Preheat oven to 350°F.
3 Dip chicken in egg and then breadcrumbs.
4 Spray a baking sheet with cooking spray and place chicken on it, then spray the top of chicken lightly with cooking spray.
5 Bake chicken until it starts to brown on one side, then turn, spray top again with cooking spray, and bake until golden brown and cooked through.
6 Slice chicken into 2 inch pieces. Mix in large bowl with all other ingredients and serve with favorite gluten-free salad dressing or vinegar.

To make seasoned gluten-free breadcrumbs, process gluten-free bread in a food processor until you have crumbs, mix with a little garlic, onion powder and Italian seasoning.