Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons

Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons


Simple, colorful, flavorful, AND filling...the perfect balanced salad!
  • 4 tablespoons extra virgin olive oil
  • 2 cups torn sourdough bread
  • 2 tablespoons Italian seasoning
  • 1 pound chicken cutlets or tenders
  • 1 cup Panko bread crumbs
  • ½ cup grated parmesan
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • ½ cup mozzarella balls
  • 1-2 avocados, diced
  • 4 slices cooked thick-cut bacon, crumbled
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • 2 tablespoons basil pesto
  • 1-2 tablespoons tahini
  • 1 tablespoon red wine vinegar
  • kosher salt and black pepper
  • red pepper flakes
  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!

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