Fried Chicken Salad recipe | PCC Community Markets

Ingredients

• 2 cups Panko breadcrumbs
• 1/2 cup almond meal
• 1 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 pound boneless, skinless chicken breasts, pounded 1/2-inch thick
• 2 eggs, beaten
• 1 tablespoon high-heat oil
• 5 ounces mixed greens
• 1/4 green cabbage, shredded
• 2 crisp apples – quartered, cored and sliced
• PCC Ranch Dressing or your favorite dressing
• 1/2 cup crumbled blue cheese (about 4 ounces)
• 1/4 cup sliced green onions