Ingredients
Scale
- 3/4 cup plain or Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons red or white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons stone-ground mustard
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breast, thinly sliced
- 2 cups panko breadcrumbs
- 2 tablespoons cooking oil
- Salt and black pepper to taste
- 2 hearts romaine lettuce, chopped
- 10 ounces shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups shredded sharp white cheddar
- 3 stalks green onions, chopped (dark and light green parts)
Instructions
- Whisk together yogurt, mayonnaise, vinegars, mustards, honey, salt, garlic powder, and black pepper for the dressing.
- Mix 1/4 cup of the dressing with the chicken slices in a bowl, coating well.
- Coat panko breadcrumbs with cooking oil and then coat chicken pieces in this mixture.
- Preheat oven to 450°F (232°C) and bake the chicken for 12 to 15 minutes until golden.
- Toss romaine, carrots, bell pepper, cheese, and green onions in a bowl with half of the dressing.
- Serve salad topped with crispy chicken and extra dressing on the side.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure panko is well coated with oil for maximum crispiness.
Do not overcrowd the pan while baking to allow for proper crisping.
Let the chicken rest after baking for juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 90