Panko-Crusted Chicken Garden Salad

Servings: 2

Ingredients

• For the Chicken:
  • 2 chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup avocado oil or vegetable oil
  • 1 tablespoon dried chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili flakes
  • 1 teaspoon garlic powder
  • 2 eggs
• For the Salad:
  • Spring lettuce
  • 1/3 red onion, thinly sliced
  • 1 tomato, diced
  • 1 avocado, sliced
• For the Dressing:
  • Juice of 2 lemons
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 clove garlic, minced

Instructions

1. Prepare the Dressing:
   • In a sealed container, combine lemon juice, olive oil, salt, pepper, and minced garlic. Shake vigorously and set aside.
2. Prepare the Chicken:
   • In a large bowl, whisk the eggs until well scrambled. In another bowl, mix the panko, dried onion, salt, pepper, chili flakes, and garlic powder.
3. Cook the Chicken:
   • Heat the oil in a cast iron skillet or large saucepan over medium heat.
   • Dip each chicken breast in the egg, ensuring both sides are coated, then dredge in the panko mixture, pressing gently to adhere.
   • Carefully place one coated chicken breast in the hot oil. Cook for 10 minutes, flipping every 5 minutes.
   • Reduce the heat to low, cover the pan with a lid, and cook for an additional 6-8 minutes. Flip again and cook for another 5 minutes.
   • Remove the chicken with tongs and slice in half to check for doneness. If it’s undercooked, continue cooking, uncovered, on low heat until fully cooked. Repeat with the second chicken breast.
4. Assemble the Salad:
   • In a salad bowl, combine the spring lettuce, red onion, tomato, and avocado.
   • Drizzle with the prepared dressing to taste. Top with the sliced panko-crusted chicken.
5. Serve and Enjoy!