Instructions: To make chicken: Preheat oven to 350 degrees. Lightly spray large shallow baking pan with nonstick cooking spray.

In a shallow dish combine the wheat germ, almonds, cayenne pepper, salt and pepper. In a second shallow dish, beat egg whites and water with a fork until frothy. Dip chicken into egg white mixture, then into wheat germ mixture, coating completely. Dip and coat chicken again, coating thoroughly. Arrange chicken on baking pan; lightly spray with nonstick cooking spray.

Bake 14 to 16 minutes or until chicken is no longer pink in the center.

While chicken is cooking, prepare salad.

To make salad: Gently toss salad mix with the green onions, blueberries, nectarines, mint leaves and dressing.

Arrange salad on serving platter; top with cooked chicken. Sprinkle with sliced almonds.

Note: To toast nuts, spread them in an even layer on a large baking sheet.

Bake at 375 degrees for 5 to 8 minutes, stirring occasionally, until light golden brown. Cool completely.

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