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Crispy Chicken Salad Ingredients For the Crispy Chicken 2 boneless skinless chicken breasts, (about 1 pound) Kosher salt and freshly ground black pepper, to taste cup all purpose flour 1 large egg cup seasoned panko bread crumbs 1 teaspoon granulated garlic or garlic powder 1 teaspoon paprika For the Salad 1 small artisan romaine heart, well chopped (about 3 cups) 3 cups baby spring greens 1 cup cherry and/or grape tomatoes, assorted colors, halved 2 or 3 radishes, thinly sliced (about cup) cup diced red onion For Garnish 1 large avocado, sliced cup sliced almonds 2 to 3 hard-boiled eggs, halved, optional cup Greek Yogurt Salad Dressing, or as needed Instructions Make the Crispy Chicken Slice the chicken lengthwise through the middle to create two thin cutlets
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container of blue cheese crumbles
In a large bowl, combine stuffing mix, the sauted vegetables with all the melted butter, chicken broth, eggs, both soups, sage (or poultry seasoning), and pepper
