Ingredients:
- 1 Chicken Breast
- Panko Bread Crumbs
- 1 egg
- Romaine Lettuce
- Tomatoes
- Avocado
- Feta
- Olive Oil
- Salt and pepper
- Hanley’s Bacom Bits
- Hanley’s Creole Mustard
Directions:
- Thinly slice 1 raw chicken breast
- Whisk 1 egg in a bowl and add panko breadcrumbs to a separate bowl
- Dip each piece of chicken in the egg, then in the panko breadcrumbs, and add to a heated frying pan with olive oil to cook
- Flip chicken to cook other side when the bottom turns golden brown
- Slice tomatoes
- Thoroughly rinse romaine leaves to use as the base for your salad
- Slice chicken into strips once fully cooked
- Pat your romaine dry and begin topping with tomatoes, avocado, feta, Panko crusted chicken strips and Hanley’s Bacom Bits
- Add a side of Hanley’s Creole Mustard for dipping
- Enjoy, snap a photo and tag @HanleysFoods on Instagram
Prep time: 20 minutes
Total time: 30 minutes
Serves: 2 people
Pro Tip: Keep a close eye on the panko crusted chicken as it frys in the pan, it can quickly brown after it turns golden brown. Remove the chicken breast from the pan once it reaches a desirable golden brown, crispy exterior and slice it to ensure it’s thoroughly cooked.
