1 pound skinless, boneless chicken breast halves
1 small yellow onion, sliced into rings
1 large sweet potato, sliced into thin strips
1 large yellow onion, sliced into rings
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Lightly caramelize chicken breasts in a large skillet. Combine chicken, onion, sweet potato, yellow onion, celery, green onions, parsley and garlic; mix well. Heat over medium high heat until just barely simmering.
Place lettuce in lettuce bag in large bowl, and pour chicken broth, egg, mustard, paprika and parsley over both sides of bag.
Place salad bowl on bottom of large serving dish. Top with chicken strips and lettuce and chicken breast or onion rings, if desired. Garnish with parsley.