Pecan Crusted Chicken Salad (Best Ever)

INGREDIENTS

boneless, skinless, chicken breasts, butterfly sliced (in half with-wise - chicken should be half the thickness that you began with)

1 cup

flour

eggs

1/2 cup

milk

1 cup

unseasoned panko crumbs

1 cup

finely chopped pecans (chop by hand, or pulse in food processor for 10 seconds)

1/2 tsp

fresh thyme (about 1/3 teaspoon dried)

zest of one lemon (about 1/2 teaspoon)

1/2 tbsp

chopped parsley

1/4 tsp

cayenne pepper (optional)

1/2 tsp

paprika

2 tsp

salt, divided

Also need good quality cooking oil

1/4 cup

good quality olive oil

1 tbsp

white balsamic vinegar

juice of one lemon

1/4 cup

plain greek yogurt

small clove of garlic - minced

1/2 tsp

dried Italian herb blend

1/2 tsp

salt

up to 2 tablespoons of milk (if needed to thin the dressing)

Mixed greens

Bartlett pear (or pear of your choosing) - sliced

1/4 cup

dried cranberries

Avocado

1/4 cup

gorgonzola crumbles (or other good quality blue cheese)