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:
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