# Components:
→ Parmesan Crusted Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup grated Parmesan cheese
03 - 1 cup gluten-free or regular panko breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil
→ Salad
10 - 6 cups mixed salad greens (romaine, iceberg, or choice)
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 1 cup cucumber, sliced
14 - 4 hard-boiled eggs, peeled and quartered
15 - 4 strips cooked bacon, crumbled
16 - 1/2 cup blue cheese, crumbled
17 - 1/4 cup red onion, thinly sliced
→ Dressing
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1 small garlic clove, minced
23 - Salt and freshly ground black pepper to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
03 - Dip each chicken thigh into the egg mixture, then coat thoroughly in the Parmesan breadcrumb mixture. Place on prepared baking sheet.
04 - Drizzle olive oil over the coated chicken thighs. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F). Remove from oven and let rest 5 minutes, then slice.
05 - While chicken bakes, arrange mixed greens on a large serving platter. Top with tomatoes, avocado, cucumber, hard-boiled eggs, bacon, blue cheese, and red onion in neat organized rows.
06 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
07 - Top the assembled salad with sliced chicken. Drizzle dressing over salad just before serving.
