Spicy Chicken Crumble Salad

  • 2/3 c. plain panko crumbs
  • 1 tsp. coarse salt
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. smoked paprika
  • 1 tsp. crushed rosemary
  • Crushed red pepper, to taste
  • 1 T. mayonnaise
  • 1 large boneless, skinless chicken breast
  • 1 T. cooking fat (I used bacon fat)
  • 8 oz. mixed salad greens (variety is good here!)
  • 1/3 c. chopped snap peas
  • 1/4 large red onion, sliced into thin strips
  • 1/2 c. sliced yellow mini peppers
  • 1/2 avocado, pitted and sliced into strips

Combine the panko crumbs, salt, garlic, paprika, rosemary, and crushed red pepper together in a shallow dish to form a seasoned crumb mixture. Set aside.

Coat the chicken breast evenly with the mayonnaise and then dredge the chicken through the seasoned crumbs to generously coat it. Allow to rest on a plate while preparing the skillet.

Heat the cooking fat of your choice in a medium nonstick skillet over medium-high heat. Sauté the chicken fully by cooking for at least 5 minutes per side. Continuing flipping every 2 minutes after that until the desired level of browning has been achieved. Remove the chicken to a cutting board and allow it to rest while preparing the rest of the salad.

Arrange the greens, peas, onions, peppers, and avocado on two serving plates. Set aside.

Toss any remaining seasoned crumbs into the hot pan used to cook the chicken. Stir constantly until the crumbs are lightly browned. Slice the chicken into strips and arrange on top of the salad. Sprinkle with the toasted, seasoned crumbs. Serve immediately.

  • Yields: 2 servings (easily multiplied)
  • Preparation Time: 20 minutes

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