This is my go-to salad. My “baby just went down for a nap and I want to optimize couch time” salad. I always prep the breaded chicken with the intention that it’ll last all week — but it’s so good it rarely does.
Let's make it.
1. Make your breaded chicken (ahead of time)
Start by tenderizing your chicken, a game-changer for juiciness. Dredge using the classic FEB method (flour, egg, breadcrumbs). Bake at 350°F for 12-15 minutes until crispy and golden.
⚡Shortcut Swap: use pre-breaded frozen chicken, or reheat leftovers in the air fryer for extra crunch.
2. Wash + prep your produce
Chop the romaine, slice the cucumber, trim the snap peas (or keep whole for more crunch), and add in those tangy pepperoncini. Dice or crumble the feta. Roughly chop the cashews and parsley.
3. Make your dressing
Mix Our House with extra virgin olive oil and apple cider vinegar. Shake it up in The Shaker until smooth and creamy.
4. Build your salad
- Base: romaine
- Additions: cucumbers, cherry tomatoes, red onion, tomatoes
- Protein: grilled chicken
- Toppers: crumbled feta, toasted pine nuts, chopped parsley
- Dressed with: Greek Goddess
5. Finish with a grind of fresh black pepper and a sprinkle of flaky salt.
Pairs well with:
- Nap time
- A sunny patio
- An ice-cold Diet Coke
Leftovers?
Breaded chicken holds up surprisingly well! Reheat in the air fryer or oven for a fresh crunch. Keep the dressing and cashews separate until serving to maintain that crisp texture.
