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
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
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.