Rating: 5 stars 4.7
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a quick dinner salad. I prefer mine with a honey mustard dressing and my husband likes his with ranch dressing. Use the dressing of your choice.

Recipe Summary

25 mins
20 mins
45 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg in a shallow dish.

  • Mix bread crumbs and Parmesan cheese together in a shallow dish.

  • Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.

  • Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.

  • Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

1276 calories; protein 49.7g; carbohydrates 56.3g; fat 95.2g; cholesterol 395.1mg; sodium 1721mg. Full Nutrition