1In shallow dish, stir Bisquick mix and pepper. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.
2In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 12 to 14 minutes, turning once, until juice of chicken is clear when thickest part is cut (170°F).
3In large serving bowl, toss salad ingredients; divide evenly onto individual plates. Cut chicken crosswise into 1/2-inch slices; place on top of salads. Top with tomato.