Recipe: Buffalo-Style Chicken Salad

BUFFALO-STYLE CHICKEN SALAD

FOR THE CHICKEN:
2/3 cups wheat germ
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 egg white
4 skinless, boneless chicken-breast halves
FOR THE SALAD:
6 cups mixed salad greens
1 cup celery or carrot sticks
1/2 cup fat-free blue cheese salad dressing

Preheat broiler. Lightly spray rack of broiler pan with cooking spray.

In shallow dish, combine wheat germ, chili powder, paprika, garlic powder and cayenne pepper.

In separate dish, combine egg white and 2 tablespoons water; belt until frothy.

Dip chicken into egg-white mixture, coating chicken thoroughly. Then dip in wheat germ mixture to coat evenly. Place on prepared pan.

Broil 3 minutes; turn and broil an additional 2 to 4 minutes, until juices run clear when pierced with fork.

Slice into strips and serve over mixed greens with celery or carrot sticks and salad dressing.

Makes 4 servings
Source: Low-Fat Meals, Vol VI, #3