Crispy Chicken Salad with Balsamic Glaze

Season the chicken breast with salt, pepper, and paprika.

Coat the chicken in flour, dip it into the beaten egg, then coat it with breadcrumbs.

Heat olive oil in a pan over medium heat and fry the chicken for 4-5 minutes per side, or until golden and crispy. Once cooked, let it rest for a few minutes and then slice into strips.

Assemble the Salad:

In a large bowl, mix together the mixed greens, cherry tomatoes, cucumbers, corn, and feta cheese.

Top with Chicken & Dressing:

Place the crispy chicken slices over the salad.

Drizzle with balsamic glaze and olive oil.

Sprinkle with grated parmesan and serve with a lemon wedge.

Serving and Storage Tips: