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1
Cook bacon according to package instructions, either in a pan with nonstick spray or in the microwave.
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2
Once cool enough to handle, chop into small pieces and set aside.
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3
In a small dish, combine all ingredients for dressing, adjusting pepper to taste.
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4
Mix well and set aside.
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5
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
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6
Place half of the crumbs in a small dish, and reserve the other half for the next time you make this awesome salad.
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7
(Why?
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8
Most blenders won't grind less than 1/4 cup of the stuff at a time.)
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9
To the dish with the crumbs, add 2 teaspoons Parm-style topping, the Italian seasoning, and 1/4 teaspoons garlic powder.
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10
Mix well, making sure to break up any clumps of Parm.
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11
If you like, season to taste with salt.
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12
Pour crumb mixture onto a plate and set aside.
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13
Lay chicken breast flat between 2 pieces of plastic wrap.
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14
Using a meat hammer, a heavy can, or whatever you have available, pound until evenly flat and about 1⁄2 inch thick.
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15
Place on a small plate.
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16
Pour egg substitute over chicken.
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17
Flip chicken and make sure both sides are evenly coated with egg substitute.
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18
Lay chicken breast in the plate of breadcrumbs and flip to coat the piece evenly (make sure there are no bald patches!
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19
).
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20
Bring a pan sprayed with nonstick spray to medium-high heat.
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21
Cook chicken for 4 - 5 minutes per side, until cooked through.
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22
Let cool slightly, and then slice chicken into 1/2-inch-wide strips.
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23
In a large bowl, toss your greens and diced tomatoes.
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24
Top with feta, bacon pieces, chicken strips, and tomato wedges.
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25
Sprinkle with 1 teaspoons Parm-style topping, serve with dressing, and dig in!
