Jacob’s Italian Chicken Salad!
Jacob’s Italian Chicken Salad!
Cuisine: ItalianDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 boneless and skinless chicken breast
2 tbsp Texas Pecan Coating Mix
1 large egg
2 tbsp avocado cooking oil
1 head romaine heart lettuce, chopped
1/4 cup sliced cucumber
1/4 cup sliced onion
1/4 cup cherry tomatoes
2 tbsp chopped (cooked) crispy bacon
1/4 cup shredded cheese
1 hard boiled egg, chopped.
2 tbsp your favorite salad dressing
Directions
- Pat dry chicken breast. Do not rinse.
- Whisk egg in a small bowl. Combine pecan dust and Italian seasoning on a small plate.
- Dip chicken breast into egg wash, then press onto seasoning mixture.
- Heat avocado cooking oil in frying pan on medium-high heat.
- Cook chicken breast until golden brown (until internal temperature has reached 165 degrees F), flip sides as you cook. Set on cooling rack while you prep salad.
- In a medium bowl, add remaining ingredients. Chop chicken, then add to salad. Sprinkle a tad more of Betty’s Mambo Italiano Seasoning.
- Top off with your favorite dressing, and enjoy!