Instructions
Step 1: Slice the chicken breasts into bite-sized pieces. Season with salt and pepper.
Step 2: Dredge each piece in flour, dip into the beaten egg, then coat with breadcrumbs.
Step 3: Heat olive oil in a skillet over medium heat. Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side. Alternatively, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
Step 4: While the chicken is cooking, prepare the salad base by placing chopped lettuce in a large bowl.
Step 5: Arrange the diced avocado, black olives, sliced hard-boiled eggs, cherry tomatoes, and crumbled feta cheese over the lettuce.
Step 6: Add the crispy chicken pieces on top.
Step 7: Serve with your favorite dressing on the side or drizzle over the salad.
Storage Information
For best results, store the salad ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep the crispy chicken in a separate container to maintain its texture. Assemble just before serving. Avoid storing dressed salad as it may become soggy.
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