Step 1

Place the flour in a shallow bowl and season with salt and pepper. Place the egg in a separate shallow bowl, and the panko and EBTB seasoning in a separate shallow third bowl.

Step 2

Dredge the chicken through the flour, egg, then panko mixture. If you run out of panko, just add more, even if you don’t have more EBTB seasoning to add. You want the chicken to be fully coated and not appear yellow from the egg when you’re finished.

Step 3

Heat the oil in a large frying pan over medium heat. when you add a piece of panko and it sizzles, you’re ready to cook. Cook one piece of chicken at a time for 4 to 5 minutes per side, or until golden brown. Transfer to a paper towel lined plate and sprinkle with salt. Don’t skip the paper towel step! If you put it straight onto a plate or cutting board, it will steam in its own oil and get soggy.

Step 4

Whisk (or shake in a jar) the dressing and assemble your salad by tossing the greens, veggies, and fruit with as much dressing as you prefer.

Step 5

Divide the salad between two plates and top with crispy chicken and feta. Enjoy!