Ingredients
- 1 lb (450g) skinless, boneless chicken breast
- 1 cup (150g) Panko crumbs
- ½ cup (75g) shredded parmesan
- ½ cup (125 ml) Italian dressing
- ½ teaspoon garlic powder
For the Salad
- 4 cups (110g) chopped, stemmed kale (or use salad leaves)
- 1/2 red onion, in thin slices
- ½ cup (70g) toasted sesame seeds or chopped walnuts
- ½ cup (75g) crumbled feta cheese
- ½ cup (25g) shredded or grated carrots
- ½ diced red bell pepper
- ½ diced yellow bell pepper
For the Honey Vinegar Dressing
- 1 tablespoon honey
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup (65 ml) olive oil
- Salt and black pepper, to taste
Method
- Preheat the oven to 450 degrees F (230 degrees C).
- Cover a baking pan in aluminum foil and put a metal cooling rack on top.
- Spray the cooling rack with nonstick cooking spray.
- Put the Italian dressing in one bowl and combine the panko, parmesan and garlic in another.
- Dip the chicken in the dressing and then into the panko mixture to coat.
- Arrange the coated chicken on the cooling rack.
- Cook for 15 minutes, turning halfway through, or until cooked through.
- While the chicken cooks, put the kale or salad leaves in a bowl.
- Whisk the honey, vinegar and mustard in another bowl.
- Slowly pour in the olive oil, whisking all the time.
- Grind in some salt and black pepper.
- Toss the sesame seeds, feta cheese, carrots, bell pepper and red onion with the kale or salad leaves.
- Pour the dressing over the kale or salad leaves and toss to mix..
- Serve the kale salad with the crispy chicken on top.
Notes
You can use mixed baby salad leaves instead of kale if you want.