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Crispy Italian Chicken and Bacon Salad with Tahini Pesto Dressing and Sourdough Croutons

Tieghan, Half Baked Harvest
  • 30 minutes
  • Serves 6

INGREDIENTS

4 tbsp

extra virgin olive oil

2 cups

torn sourdough bread

2 tbsp

seasoning

1 lb

chicken cutlets

1 cup

panko bread crumbs

1/2 cup

parmesan

6 cups

greens

1 cup

cherry tomatoes

1/2 cup

mozzarella balls

1

avocados

4 slices

bacon

1/4 cup

extra virgin olive oil

1

juice of lemon

2 tbsp

basil pesto

1 tbsp

tahini

1 tbsp

red wine vinegar

1 serving

kosher salt and pepper

1 serving

pepper flakes