Recipe: Portuguese Chicken Salad

PORTUGUESE CHICKEN SALAD

2 whole chicken breasts, halved, skinned, boned and cut in 1-inch cubes
1 egg white, slightly beaten
4 cups bite size assorted salad greens
3/4 cup cornflake crumbs
1 cup thinly sliced cabbage
1/2 cup grated Parmesan cheese
1 bay leaf, finely crumbled
1/2 medium red bell pepper, cut in thin strips
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Piri Piri Vinaigrette: recipe follows

In shallow dish, mix together cornflake crumbs, cheese, bay leaf, paprika, salt, garlic powder and pepper. In separate shallow bowl, place egg white; add chicken, stirring to coat. Place chicken, a few pieces at a time in cornflake mixture, dredging to coat. On lightly oiled baking sheet, place chicken and bake in 425 F. oven for about 12 minutes or until fork can be inserted with ease. On platter, arrange salad greens, cabbage and bell pepper. Drizzle 1/4 cup Piri Piri Vinaigrette over greens; top with chicken. Pass remaining vinaigrette.

Makes 4 servings.

Piri Piri Vinaigrette:
Over medium heat, place small frypan. Add 1/4 teaspoon crushed red pepper and saut about 1 minute or until lightly toasted. Add 1 tablespoon olive oil, cook 1/2 minute and remove from heat. Cool to room temperature. Whisk into mixture 1/2 cup tomato juice, 3 tablespoons red wine vinegar, 2 tablespoons fresh chopped cilantro, 1 tablespoon chopped onion and 1/2 teaspoon salt.

Source: National Chicken Council