Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 6 cups mixed baby greens or arugula
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, sliced
  • 1/4 cup shaved Parmesan cheese

Instructions:

  1. Set up three bowls in a row: the first with combined flour, salt, pepper, and garlic powder; the second with the beaten egg; and the third with Panko breadcrumbs. Dredge each chicken cube in flour, dip in egg, and press firmly into the Panko until fully coated.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Fry chicken in small batches for 3–5 minutes per side until the exterior is a deep mahogany gold and internal temperature reaches 165°F (74°C). Remove to a wire rack.
  3. Whisk together the olive oil, lemon juice, lemon zest, honey, minced garlic, and salt until emulsified.
  4. In a large bowl, toss the greens, tomatoes, and cucumber. Drizzle half the dressing over the greens, top with the hot crispy chicken and shaved Parmesan, and finish with the remaining dressing.