For Chicken:

some nonstick cooking spray
1 1/2 c. toasted wheat germ
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 egg whites
2 tbsp. water
1 lb. boneless skinless chicken breasts, cut into 1-inch wide strips

For Salad:

6 c. mixed salad greens, torn into bite-size pieces
2 c. red or yellow cherry tomatoes, halved
1 1/2 c. small thin green beans

Heat oven to 400°F. Spray a large baking sheet with cooking spray.

For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish. Mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture, then in wheat germ mixture. Dip and coat chicken again, coating thoroughly. Place on baking sheet. Lightly spray with cooking spray.

Bake 12 to 15 minutes or until chicken is no longer pink in center.

To assemble salad, arrange greens, tomatoes and green beans on serving platter. Top with warm chicken. Drizzle honey-dijon dressing over salad.