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Ingredients
1 cup plus 2 Tbsp	Kretschmer original toasted wheat germ, divided
1/4 cup	grated Parmesan cheese
1 tsp	ground cumin
1/2 cup	1% low-fat buttermilk
1 lb	chicken breast tenders*
	Cooking spray
6 cups	romaine lettuce, torn into bite-size pieces
1 cup	canned black beans, rinsed and drained
1 cup	frozen whole kernel corn, thawed
1	red bell pepper, seeded and cut into strips
1/3 cup	chunky salsa
1/3 cup	fat-free Italian vinaigrette dressing

Heat oven to 375°F. In shallow dish, combine 1 cup wheat germ, cheese, and cumin; mix well. Pour buttermilk into second shallow dish. Dip chicken into buttermilk, then into wheat germ mixture, coating thoroughly. Transfer to large baking sheet. Lightly spray chicken on both sides with cooking spray. Bake 15 to 18 minutes or until chicken is no longer pink. While chicken bakes, combine lettuce, beans, corn and bell pepper in large bowl. Combine salsa and dressing; pour over salad mixture, tossing to coat. To serve, spoon salad onto large platter. Sprinkle with remaining 2 tablespoons wheat germ; top with chicken. 4 SERVINGS Or, substitute 1 pound boneless, skinless chicken breasts, cut into 1-inch wide strips. Nutrition Information: 1/4 of recipe* Calories 400, Calories From Fat 80, Total Fat 9g, Saturated Fat 3g, Cholesterol 70mg, Carbohydrate 42g, Dietary Fiber 9g, Sodium 460mg, Protein 44g, Vitamin E 14IU (45% DV), Folic Acid 380 mcg (100%DV).