Ingredients
Scale
- 2 large chicken breasts (~1.5lbs)
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 2 cups panko breadcrumb
- 1 cup grated parmesan cheese
- 1/4 cup neutral oil (vegetable, smooth olive oil, avocado oil)
- 1 large head romaine lettuce, chopped small
- 2 cups cucumber, halved and sliced
- 3 cups cherry tomatoes, halved
- 8 strips cooked Turkey Turkey Bacon, crumbled
- 1 avocado, diced
- 1 cup corn
- 1/4 red onion, sliced thin
- 1/4 cup olive oil
- 3 tbsp dijon mustard
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Slice chicken breasts in half and pound to 1/4 inch thick.
- Set up a breading station with flour mixed with salt and pepper, whisked eggs, and panko mixed with parmesan.
- Coat chicken pieces first in flour, then dip in egg, followed by pressing into the panko mixture.
- Heat oil in a saucepan over medium-high heat and fry chicken until golden brown (4-5 minutes per side).
- Assemble the salad by layering chopped romaine, veggies, and crumbled turkey bacon on a platter.
- Whisk together dressing ingredients and drizzle over the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 4g
- Sodium: 673mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 114mg
Keywords: Use fresh ingredients for the best flavor. Adjust seasoning to taste. Keep dressing separate until ready to serve for optimal crunch.