Ingredients

  • 2 chicken breasts, sliced into strips
  • 4-5 strips bacon, cooked ‘til crisp and crumbled
  • 1/2 cucumber, diced
  • 2 eggs, lightly beaten
  • 1/3 cup flour
  • 1/2 cup fresh parsley, chopped
  • 1 green apple, diced
  • 1 Tablespoon honey
  • 1 Tablespoon lemon juice
  • 3 cups mixed greens
  • Olive oil, for frying
  • 1 cup panko breadcrumbs
  • 1 red apple, diced
  • 1/4 cup diced red onion
  • 1 pinch salt and pepper, to taste

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • For apple salsa:In a medium bowl, combine olive oil, lemon juice, honey and parsley. Season with small pinches of salt and pepper; toss to combine.
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Add diced apples, onions and cucumber. Toss and set aside.For crispy chicken

Step 1

  • Spread flour in a shallow dish. Beat eggs in a second shallow dish.
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Step 2

  • Add panko to a third shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working 1 chicken strip at a time, dredge strips in flour, dip in egg, then coat with panko mixture, pressing gently to adhere.
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Step 3

  • Heat 3 Tablespoons oil in a 12-inch nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, about 2 minutes per side.
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  • Length: 2 minutes

Step 4

  • Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees) to keep warm. Repeat with 3 Tablespoons oil and remaining cutlets.
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Step 5

  • Serve chicken strips on a bed of mixed greens and top with apple salsa.Enjoy!
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