Rainbow Parmesan Chicken Salad

I am trying to make healthier dinners as we have agreed to participate in a Mini Olympics on 1 June and The Age Run to the G on 22 June. I am not sure what has come over my husband or I, as this is SO out of character. We made many resolutions with our move to Melbourne and this is just one of them - getting fit. I have never ran 10 KM in my life (probably have walked it briskly in a shopping frenzy). Even more bold is my husband who has committed to run the half marathon (in just over a month - ouch). I think we are envisioning the pot of gold at the end of the run, rather than the pain we are putting ourselves through beforehand - not surprisingly, that pot of gold is vino and food, and hopefully more svelte frames!

In the spirit of healthy living, and protein rich dinners, here is a new recipe which I am titling Rainbow Parmesan Chicken Salad - I love strong presentation in meals and this recipe is most certainly a medley of rich winter colours. Red, Orange, Yellow, Green .... missing Blue, Indigo and Violet.

Ingredients & Preparation:

4 X 200g chicken breasts, trimmed and sliced thinly

3 egg whites, lightly beaten

2 cups finely grated Parmesan cheese

1 cob of sweet corn

200g baby spinach leaves

100g rocket

1 green capsicum, thinly sliced

240g or 1 punnet baby Roma tomatoes

2 green onions, thinly sliced

1/4 cup pesto

extra virgin olive oil

2 tbsp lemon juice

sea salt and cracked black pepper

Preheat oven to 200 degrees Celsius. Dip the chicken in the egg whites and press into the Parmesan. Place on a baking tray, and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden.

Wrap cob of corn in aluminum foil, spray with olive oil and top with pepper and sea salt. Place in oven alongside the chicken.

Place the spinach, rocket, capsicum, tomatoes and green onions in a bowl and toss to combine.

Combine the pesto, oil, lemon juice, salt and pepper in a bowl and whisk together.

Divide the salad between plates, top with chicken and corn, then spoon over the basil oil dressing to serve.

Bon Appetit!