1 small carrot, diced
1 small onion, diced
1 medium carrot, diced
3 medium tomatoes, diced
3 medium onions, diced
1 medium zucchini, diced
1 egg white
1/2 cup fat free dressing
In a medium bowl, mash the carrot, onion, tomato, onion, zucchini and egg white. Mix in the dressing and pour mixture into a 9x13 inch casserole dish. Cover and refrigerate for several hours.
While the casserole prepared is in the refrigerator, preheat the oven to 350 degrees F (175 degrees C). Remove the foil from the bottoms of the muffin dish and pour batter onto the foil. Spoon half of the salad mixture onto the bottom of each muffin, placing in the refrigerator for at least four hours.
When the casserole has cooled, layer a layer of the salad mixture on top of the casserole. Roll the remaining 3/4 cup of salad mixture over the top and top with the chicken. Serve warm or cold.