Crispy Chicken And Avocado Cucumber Salad

Crispy Chicken and Avocado Cucumber Salad! So simple and fresh!

By @recime.app

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.33 cup buttermilk
• 2 tablespoon mayonnaise
• 1 whole lemon
• 2 teaspoon dijon mustard
• 1 teaspoon honey
• 1 handful fresh parsley
• 1 to taste salt
• 1 to taste pepper
• 2 tablespoon olive oil
• 2 whole avocados
• 1 whole english cucumber
• 1 whole small red onion
• 1 squeeze lime juice
• 1 to taste salt
• 3 tablespoon buttermilk herb dressing
• 3 whole chicken breasts
• 1 to taste salt
• 1 to taste pepper
• 2 whole eggs
• 0.5 cup flour
• 1 cup panko
• 0.5 cup grated Parmesan
• 0.25 inch olive oil
• 1 portion salad
• 1 portion crispy chicken cutlets
• 1 portion buttermilk herb dressing

Instructions

1. Prepare Buttermilk Dressing: Add 1/3 c. buttermilk, 2 tbsp mayonnaise, juice and zest of 1 lemon, 2 tsp dijon mustard, 1 tsp honey, a handful of fresh parsley (chopped fine) and salt and pepper to a bowl and whisk vigorously
2. Slowly add in 2 tbsp olive oil and stir in until emulsified.
3. Prepare Salad: dice 2 avocados, thinly slice 1 english cucumber, thinly slice 1 small red onion and add to a bowl with a squeeze of fresh lime juice and salt let sit 10 minutes to macerate.
4. Add a few tablespoons of the buttermilk herb dressing and stir.
5. Prepare Chicken Cutlets: cut 3 chicken breasts in half and use a meat pounder to make thin/evenly sized cutlets. Dry each cutlet with a paper towel and add salt and pepper to each cutlet.
6. Add 2 eggs, 1/2 c. flour and 1 c. panko + 1/2 c. grated Parmesan to 3 separate bowls. Coat each cutlet, first in flour, then egg mixture and finally panko/parmesean mixture.
7. Coat the bottom of a saucepan with 1/4 inch olive oil. Fry each cutlet on both sides until crispy and internal temperature of each cutlet reads 165. Work in batches, and don’t overcrowd your pan.
8. To Serve: add salad to plate, top with crispy chicken cutlets and more buttermilk herb dressing