INGREDIENTS:

4 Tbsp extra virgin olive oil

2 cups torn sourdough bread

2 Tbsp Milford Spice Company's An Evening in Tuscany spice

1 pound chicken cutlets or tenders

1 cup Panko bread crumbs

1/2 cup grated parmesan

6 cups mixed greens

1 cup cherry tomatoes, halved

1/2 cup mozzarella balls

1-2 avocados, diced

4 slices cooked thick-cut bacon, crumbled


For the Pesto Tahini Dressing

1/4 cup extra virgin olive oil

juice of 1 lemon

2 Tbsp basil pesto

1-2 Tbsp tahini

1 Tbsp red wine vinegar

kosher salt and black pepper

red pepper flakes


DIRECTIONS:


Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, the bread, 1 tablespoon An Evening in Tuscany seasoning, and a pinch of salt. Bake for 10-12 minutes, until toasted.


Meanwhile, place the Panko, parmesan, and 1 tablespoon An Evening in Tuscany seasoning in a shallow bowl. 


Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate.


Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. 



Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. 



Slice into thin strips.


To make the salad. Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.


To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.



Toss the chicken in with the salad. Add a little of the dressing.


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