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 sauté 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.

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Recipe from the National Chicken Council