–4 chicken tenderloins or breast strips
–milk (dairy, soy, or almond)
–plain breadcrumbs (boxed)
–tomato (1 medium, chopped)
–avocado (1 medium, chopped)
–baby bella mushrooms (4, chopped)
–Parmesan cheese (shredded)
–onion (2 slices, finely chopped)
–extra virgin olive oil
–salt and pepper
1 – Chop the tomato and mushrooms, and place in a mixing bowl. Place one-half package of salad greens in the bowl. Season with salt and pepper. Set aside.
2 – Add one-quarter cup of extra virgin olive oil to a small bowl suitable for stiring. Add a dash of lemon juice, and 1 tablespoon of honey. Add 2 tablespoons of white wine. Add 2 tablespoons of Parmesan cheese. Chop the onion finely and then add to the bowl. Season with salt and pepper. Stir well. Pour a limited amount on top of the salad greens. Stir well. Add a chopped avocado. Fold in gently. Set aside.
3 – Break 2 eggs in a bowl suitable for dipping. Add 1 teaspoon of milk and beat well. Season the chicken with garlic powder. Submerge the chicken in the eggs. Add one-third cup of breadcrumbs to a plastic bag. Place the chicken in the bag and shake. Then submerge the chicken in the egg again. And then again place the chicken in a plastic bag with breadcrumbs. Shake well. Stir the salad dressing again, and spoon about half of it over the chicken. Microwave for 5 minutes on high.
4 – Serve the chicken hot and the salad cold.
–adapted from The Commander’s Palace New Orleans Cookbook.