# What You Need:
→ 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
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. In a shallow bowl, whisk eggs. In another bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
02 - Dip each chicken thigh into the beaten egg, then coat thoroughly in the Parmesan breadcrumb mixture. Place coated thighs on prepared baking sheet.
03 - Drizzle olive oil over the coated chicken thighs. Bake for 25 to 30 minutes, flipping halfway through, until golden brown and cooked through with an internal temperature of 165°F. Remove from oven and let rest 5 minutes before slicing.
04 - While chicken bakes, arrange mixed salad greens on a large platter. Top with cherry tomatoes, avocado slices, cucumber, hard-boiled eggs, bacon, blue cheese, and red onion in neat, organized rows.
05 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified and well combined.
06 - Top the assembled salad with sliced Parmesan-crusted chicken. Drizzle vinaigrette over the salad just before serving.
