Here's your fried food solution! This healthier version of fried chicken will curb your craving and give you a serving of fiber and protein too. Enjoy this chicken on any diet day, not just on your day off. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
1 tsp Salt-free seasoning mix
1/4 cup Egg whites or fat-free liquid egg substitute
6 oz Raw boneless skinless chicken breast (cut into 6 strips)
1 cup Lettuce
1 cup Cucumber (mushrooms or other high-volume veggies) ( )
2 tsp Vinegar (balsamic, red wine, white wine, rice, or cider)
1 tsp Extra-virgin olive oil or grapeseed oil
1 tbsp Mustard
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a small blender or food processor, grind cereal into crumbs (or crush cereal with a meat mallet through a baggie). Transfer to a wide bowl, and mix in seasoning mix.
Place egg whites or substitute in another wide bowl. One at a time, dunk chicken strips in egg, shake to remove excess, and coat with crumbs. Evenly lay on the baking sheet.
Bake for 8 minutes. Flip chicken. Bake until cooked through and crispy, about 6 minutes.
Toss salad ingredients in another medium bowl. Serve with chicken strips and mustard for dipping.