Description
Crispy Crumbed Chicken & Bacon Salad is a delightful fusion of flavors and textures that transforms traditional salads into a sensational dish. This vibrant salad features succulent chicken coated in crunchy panko breadcrumbs, crispy bacon, and mixed greens, creating a satisfying meal perfect for weeknight dinners or special occasions. With its colorful ingredients and delicious dressing, this salad is sure to impress family and friends!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 4 slices thick-cut bacon
- 4 cups mixed salad greens (romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- ? cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400?F (200?C) and line a baking sheet with parchment paper. Season chicken with salt and pepper.
- Set up a breading station: one dish with flour, another with beaten eggs mixed with a splash of water, and the last one with panko breadcrumbs. Dredge each chicken breast in flour, dip into the egg mixture, then coat in panko.
- Place crumbed chicken on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes until golden brown and cooked through.
- While chicken bakes, cook bacon in a skillet over medium heat until crispy; drain on paper towels.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, and Parmesan cheese. Crumble cooked bacon over the top.
- Once chicken is done baking and cooled slightly, slice it into strips and add it to the salad. Drizzle with balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg