Description
Experience a vibrant Parmesan-crusted chicken salad with crisp greens, creamy avocado, and savory blue cheese.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup grated Parmesan cheese
- 1/2 cup fine breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 4 hard-boiled eggs, peeled and quartered
- 4 strips cooked bacon, chopped
- 1/2 cup blue cheese, crumbled
- 1/2 small red onion, thinly sliced
- 1/2 cup cucumber, sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil, lightly greased.
- Prepare the breading by combining Parmesan cheese, breadcrumbs, garlic powder, paprika, kosher salt, and black pepper in a shallow bowl.
- Beat the eggs thoroughly in a separate bowl.
- Coat each chicken thigh with the beaten eggs, then dredge in the Parmesan-breadcrumb mixture.
- Bake the coated thighs on the prepared baking sheet, drizzling with olive oil. Bake for 25 to 30 minutes until golden brown and cooked through.
- Rest the chicken for 5 minutes before slicing.
- Prepare the salad base by arranging mixed salad greens on a large platter and adding cherry tomatoes, avocado, hard-boiled eggs, bacon, blue cheese, red onion, and cucumber.
- Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
- Assemble the salad by laying the sliced chicken over the greens and drizzling with dressing just before serving.
Notes
You can make the chicken ahead of time and store it in the refrigerator for up to 24 hours before baking. Consider using an air fryer for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg