Weeknight Chopped Lemon Panko Chicken Salad

A very quick, easy meal for a weeknight after a busy work day! Serve with a whole wheat baguette and olive oil!

Ingredients:
Boneless organic thinly sliced chicken strips
Panko bread crumbs
3 tablespoons olive oil
Juice of 1 lemon
Romaine lettuce, chopped well
1 cup Red Grapes, sliced in half
1 Avocado
3 scallions, thinly sliced
1 package of un-cooked ramen noodles (no seasoning)
1/4 cup blanched almond slices
Brianna's Lemon Tarragon dressing (desired amount)
Salt
Pepper

Dressing

Method:

Step one: Pour panko onto a large plate. Pat the chicken strips down into the bread crumbs. Use your fingers, fork or spatula to help coat the chicken breast with the bread crumbs. Season with salt and pepper.

Step two: In a large skillet heat two tablespoons of olive oil over medium heat. Place chicken in the skillet and pour lemon juice over chicken. Saute for 10 minutes or until cooked through. Remove from skillet and chop into small pieces. Set aside.

Step three: Meanwhile, place ramen noodles in a ziplock bag and crush into small pieces. Heat 1 tablespoon of olive oil over medium-high heat in a small fry pan and add crushed ramen. Cook for 3-4 minutes or until lightly browned. Set aside.

Step four: In a large salad bowl add the chopped romaine, grapes, avocado, scallions, almond slices, ramen noodles, chicken pieces and dressing. Season with salt and pepper. Mix well. 

Enjoy!