Crispy Chicken Salad

Cut the chicken breast fillets into even strips, about 1-2 cm wide.

Season the chicken strips generously with salt, black pepper, and garlic powder.

Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Take each chicken strip and coat it first in flour, then dip it into the beaten egg, and finally, coat it thoroughly in panko breadcrumbs, pressing gently to adhere.

Arrange the coated chicken strips in a single layer on a baking tray lined with parchment paper. Lightly spray the chicken with oil spray for extra crispiness.

Bake in a preheated oven at 180°C (350°F) using top and bottom heat with a fan, for about 30 minutes, or until golden brown and cooked through.

Once baked, remove the chicken from the oven and let it rest on the tray for a few minutes. This helps the panko stay crisp and firm up.

Once slightly cooled, cut the crispy chicken into bite-sized pieces, suitable for your salad.

Wash the romaine lettuce, cucumber, cherry tomatoes, spring onion.

Cut all the washed vegetables into bite-sized pieces and place them in a large mixing bowl.

In a small bowl, combine salt, black pepper, Dijon mustard, honey, olive oil, and lemon juice. Whisk until the dressing is well combined and emulsified.

Pour the prepared dressing over the chopped salad ingredients.

Add the freshly cut crispy chicken pieces to the large bowl with the dressed salad. Sprinkle with Prmesan.