4-6 boneless, skinless chicken breasts
2 eggs, beaten
1 c. dehydrated potato flakes
2 tbsp. ground cumin
1/4 c. olive oil

Salt and pepper chicken. Dip in beaten eggs and dredge in potato flakes and cumin. Heat olive oil in a skillet; add chicken breasts and cook until golden, about 5 minutes. Cut into strips and arrange on top of salad greens.

DRESSING:

2 tbsp. Balsamic vinegar
1 tbsp. Dijon mustard
1/4 c. olive oil
Salt and pepper to taste