Description
A refreshing salad with crispy chicken, fresh greens, and a tangy dressing.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 egg, beaten
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dip chicken breasts in beaten egg, then coat with breadcrumbs. Place on the baking sheet.
- Bake for 20-25 minutes until chicken is cooked through and crispy. Let cool slightly, then slice.
- In a large bowl, combine salad greens, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Add sliced chicken to the salad and drizzle with dressing. Toss gently to combine and serve.
Notes
You can customize the seasonings to taste.