Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice diagonally.
This salad is best enjoyed fresh because the crispy texture of the chicken can soften overnight. If you must store leftovers, keep the chicken, salad greens, and dressing in separate airtight containers in the refrigerator. When ready to eat, reheat the chicken in an oven or air fryer at 350°F for a few minutes to restore some crispiness before adding it to the fresh greens.
½ cup (provides a superior crunch compared to standard breadcrumbs) All-Purpose Flour: ½ cup (for the initial dredging) Eggs: 2 large (beaten, for the egg wash) Garlic Powder & Onion Powder: ½ teaspoon each Kosher Salt & Black Pepper: To taste Vegetable Oil or Olive Oil: ¼ cup (for shallow frying) For the Salad Base
Heat the oil in a large skillet over medium-high heat. The oil is ready when a crumb dropped into the pan sizzles immediately. Fry the cutlets for 3 to 4 minutes per side. Do not overcrowd the pan; cook in batches if necessary. The crust should be deeply golden-brown and the internal temperature should read 165°F (74°C). Transfer to a wire rack to keep the bottom crisp. Step 5: Assemble the Salad
1 large head, chopped into bite-sized pieces