Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons
 
 
Simple, colorful, flavorful, AND filling...the perfect balanced salad!
Author:
Recipe type: Main
Ingredients
  • 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
  • PESTO TAHINI DRESSING
  • 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
Instructions
  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!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/05/21/crispy-italian-chicken-and-bacon-salad-with-pesto-tahini-dressing-and-sourdough-croutons/