Heat the oven to 400°F. Place the chicken breasts in baking dish, spaced slightly apart. Bake 30 to 40 minutes, until chicken is cooked all the way through.
2
Place eggs in a pot and cover with cold water. Bring to a boil, cover, then reduce heat. Let simmer for 7-8 minutes, then remove from heat. Drain, cool in ice water and peel.
3
When the chicken has cooled off, roughly chop the chicken into chunks. Chop the green onion, boiled egg whites, and sweet pickles. Set ingredients to the side.
4
In a large bowl, whisk together the dijon mustard, light Italian salad dressing, and ranch salad dressing. Add all other ingredients to this bowl, and toss thoroughly.
5
Serve chicken salad on top of a bed of torn romaine lettuce.
