Baked Chicken Fingers
Curry Sauce For Dipping
Preheat oven to 375° F.
Cut chicken into long strips.
Beat egg white and milk in a bowl and toss in the chicken. Stir to coat.
Mix together corn flake crumbs and spices in a different bowl.
Spray cookie sheet with cooking spray.
Dunk each piece of chicken into crumbs using a fork. Arrange on cookie sheet. Spray tops with cooking spray and place in oven for 20 minutes.
Combine sour cream, mayonnaise and curry in a bowl. Stir together until smooth.
Set dip aside in fridge.
Rinse spinach and spin dry.
Cut stems from spinach and break into bite size pieces.
Combine spinach and mushrooms in salad bowl.
Sprinkle with croutons and bacon bits.
Mix together mayonnaise, Italian dressing and sugar.
Pour dressing over salad just before serving.
Toss to coat.
Garnish salad with low-fat Cheddar cheese.