Chicken Parmesan Salad

Ingredients

• •4 boneless, skinless chicken breasts
• •1 cup gluten-free breadcrumbs
• •1/2 cup grated Parmesan cheese
• •2 eggs, beaten
• •1 tsp garlic powder
• •1 tsp onion powder
• •Salt and pepper to taste
• •4 cups mixed salad greens (e.g., spinach, arugula, romaine)
• •1 cup cherry tomatoes, halved
• •1/2 cucumber, sliced
• •1/4 cup balsamic vinaigrette
• •1 tbsp olive oil for cooking

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a shallow bowl, mix gluten-free breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper.

3. 3

   Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

4. 4

   Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.

5. 5

   Transfer the seared chicken to a baking sheet and bake in the preheated oven for 10-12 minutes or until cooked through (internal temperature should reach 165°F/74°C).

6. 6

   While the chicken is baking, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber in a large bowl. Drizzle with balsamic vinaigrette.

7. 7

   Once the chicken is done, slice it into strips and place on top of the salad. Sprinkle additional Parmesan cheese if desired.