Crispy Chicken Apple Salad

• FOR THE SALAD:
• 2 cups Lettuce Mix Of Choice (we Used Iceberg)
• FOR THE CRISPY CHICKEN:
• 1/4 cups Italian Seasoned Breadcrumbs
• 1/4 cups Panko Breadcrumbs
• 2 Tablespoons Canola Oil
• 1 whole Boneless, Skinless Chicken Breast, Pounded For Uniform Thickness
• 1 whole Egg White
• FOR THE APPLE SALSA:
• 1 whole Red Apple, Cored And Diced
• 1 Tablespoon Chopped Cilantro + More For Garnish
• 1 teaspoon Honey
• 2 teaspoons Lemon Juice

1. Add your lettuce into a bowl and set aside.
2. To prepare the chicken, combine both types of breadcrumbs in a shallow bowl. Heat up the canola oil in a skillet on medium-high heat. Dip the chicken breast into the egg white, then into the breadcrumb mixture. When oil is hot, add the breast and cook for 2-3 minutes on each side, until cooked through and golden brown. Set aside on a paper towel lined plate and let it rest for 5 minutes.
3. Add all of the ingredients for the apple salsa, except for 1 teaspoon of lemon juice, into a bowl and toss to coat apples in the honey.
4. Slice up your chicken breast, add it into your bowl of lettuce, then top with apple salsa. Finish off with a final drizzle of lemon juice and extra cilantro. Enjoy!
5. Adapted from Bevcooks.com.

salad, choice, chicken, ubc, ubc, canola oil, chicken, egg white, apple salsa, red apple, cilantro , honey, lemon juice

Taken from tastykitchen.com/recipes/salads/crispy-chicken-apple-salad/ (may not work)