Preheat oven to 400°

Cut chicken breast into 8 chicken strip pieces. 

Line up the beaten eggs, flour and bread crumbs in 3 bowls. First dunk chicken strip in egg, then flour and then bread crumbs. Place breaded chicken strips on a greased cookie sheet. 

Once all chicken strips are on the cookie sheet sprinkle with paprika, onion powder and season salt. 

Bake chicken strips for 25-35 minutes or until they reach 165° Fahrenheit. 

Once chicken strips have started cooking, start cooking quinoa. Refer to the back of the package for instructions on how to much cooke to yield one cup of cooked quinoa. 

While quinoa and chicken are cooking toss together: greens, cubed green apple, avocado, pecans, pine nuts, carrots and dill. Set aside. 

To roast tomatoes. Slice and place on cookie sheet. Use a basting brush and brush tomatoes with olive oil. Sprinkle with salt and pepper and roast in the oven at 400° until they reach the desired crispness. 

Mix in cooled cooked quinoa with salad greens. Divide evenly amongst 4 bowls. 

Top salads with roasted tomatoes and chicken strips. 

Drizzle with balsamic vinegar, olive oil and salt and pepper. 

Enjoy!