Instructions:
step 1 Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
step 2 Heat olive oil in a skillet over medium heat. Fry chicken breasts for 4-5 minutes on each side or until golden brown and cooked through. Let rest, then slice.
step 3 Arrange chopped lettuce in a large serving bowl.
step 4 Neatly arrange avocado, cherry tomatoes, sliced eggs, feta, blue cheese, olives, and crispy chicken slices over the greens.
step 5 Season with additional salt and pepper to taste. Drizzle with dressing if desired.
Storage and Reheating Tips:
Store salad components separately in airtight containers for up to 3 days. Keep the dressing in a separate container to prevent sogginess. Reheat chicken in the oven or air fryer at 350°F for 5-8 minutes to maintain crispiness before adding to the salad.
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