Here's what you'll need
Almond Crusted Chicken Finger Salad
2 large chicken breast, cut into strips
1/2 cup shredded cheddar cheese
1 cup cornflakes
1/2 cup almonds
1 vine ripe tomato
5 slices bacon
3 hearts of romaine
Preheat oven to 350 degrees.
Place almonds in food processor, pulse to chop.
Almonds should resemble a textured flour.
Remove almonds and add cornflakes. Repeat pulsing to crush.
Again cornflakes will resemble a coarse flour.
Combine almonds and cornflakes and mix well. Season with salt and pepper.
In a warm, cook bacon according to manufacturer's recommendations.
Remove bacon and drain on paper towel.
Chop bacon into bits.
With a sharp knife, slice chicken breast into strips.
In a shallow dish, mix one egg with 1 Tbsp water. Dip chicken breast slice in egg mixture to coat, then in almond/cornflakes mixture to form crust.
Place chicken strips on baking sheet. Bake in oven approximately 20 minutes or until chicken is no longer pink inside and registers 165 degrees internally.
While chicken is baking, peel cucumber and dice. Dice tomatoes.
Chop or tear lettuce into bite size pieces. Wash thoroughly.
Plate lettuce and top with cucumbers, tomatoes, bacon, and cheese. Place chicken fingers on top. Serve with the choice of your favorite dressing and enjoy!