halfbakedharvest4.5
Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons
Simple, colorful, flavorful, AND filling...the perfect balanced salad!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●cutting board
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, the bread, 1 tablespoon Italian seasoning, and a pinch of salt. Bake for ⏱️ 10-12 minutes, until toasted. 2. Meanwhile, place the Panko, parmesan, and 1 tablespoon Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate. 3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, ⏱️ 3-4 minutes. Flip the chicken and cook until golden brown on the other side, ⏱️ 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips. 4. To make the salad. Combine the greens, tomatoes, mozzarella, avocados, and bacon in a salad bowl.5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!
Italian seasoning2 tablespoons
Nutrition Facts
calories
688 kcal
serving Size
1 serving
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