1 medium chicken, cut into large pieces
1 medium head iceberg lettuce
2 medium tomatoes, chopped
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/8 cup olive oil
1/4 cup coriander seeds
4 skinless, boneless chicken breast halves
Mix lettuce, tomatoes, onion and green pepper into a large resealable plastic bag. Seal and toss to coat. Keep refrigerated or it will rot.
Heat oil in a large skillet over medium high heat. When oil is hot, poke holes in lettuce leaves using a fork. Drizzle a tablespoon of taco seasoning mixture into each hole.
Place chicken pieces in deep skillet. Brown on all sides using a spatula; drain before tossing with salad. Toss salad with oil and tortilla strips.
In a yellow plate or plate, arrange two lettuce leaves, egg white, tomato slices, onion slices and green pepper slices. Spread chicken strips using hands until coated and transfer to plastic wrap. Store in refrigerator.