Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons
Simple, colorful, flavorful, AND filling...the perfect balanced salad!
Author: The Chef
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
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.
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.
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.
To make the salad. Combine the greens, tomatoes, mozzarella, avocados, and bacon in a salad bowl.
To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
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/