Cooking Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

In a shallow bowl, combine the seasoned breadcrumbs, panko breadcrumbs, and grated parmesan cheese.

In another bowl, whisk the egg until well beaten.

In a third bowl, place the all-purpose flour and season with salt.

Take each piece of chicken and first coat it in the flour, shaking off any excess.

Next, dip it into the beaten egg, allowing any excess egg to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken pieces on the prepared baking sheet. Drizzle with olive oil and bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through for even cooking.

While the chicken is baking, prepare the salad by combining the spring greens, shredded cabbage, shredded kale, cherry tomatoes, cucumbers, and red onion in a large bowl. Toss gently to mix.

Once the chicken is done, remove it from the oven and let it cool slightly before slicing it into strips.

Add the crispy chicken on top of the salad and sprinkle with feta cheese.

Serve immediately, drizzled with your favorite dressing or a simple olive oil and vinegar mixture. Crispy chicken can be used in salads, wraps, or as a snack, making it a versatile option for meal prep.

For extra tips, remember that you can adjust the seasoning in the breadcrumb mixture to suit your taste.

Fresh herbs like parsley or basil can also be added for an extra layer of flavor.

If you prefer a lighter option, consider grilling the chicken instead of baking it.

Enjoy your delicious and healthy crispy chicken salad!