Tangy Chicken Salad

1. 1

   In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

2. 2

   Drain and discard marinade. Roll chicken in bread crumbs. Place on a

3. 3

   coated with cooking spray. Bake, uncovered, at 350u00b0 for 25-30 minutes or until juices run clear, turning once.

4. 4

   On two plates, arrange salad greens, tomato, hard-boiled egg whites and cheese. Slice chicken; place on salads. Serve with dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.