• 1 chicken breast, sliced in half for a thinner cut
• 1 egg, beaten
• 1 cup Cauliflower Breadless Breading Seasoned Original
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 cup parmesan cheese, grated
• 1 cucumber, diced
• 2 roma tomatoes, diced
• 1/2 medium sized onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 Tbsp red wine vinegar
• Juice from half of a lemon
• 1/2 tsp oregano
• 1/4 cup olive oil
• Pinch of salt and pepper

Directions:

For the salad:

• Combine the olive oil, red wine vinegar, lemon juice, oregano, and the salt and pepper in a bowl. Whisk well and set aside.
• Combine the chopped cucumber, tomato, and onion into a bowl. Season with salt and pepper, toss, and set aside until needed.

For the chicken:

• Mix together the onion powder, garlic powder, and paprika. Season the chicken well on both sides with this. Add salt and pepper.
• Prepare the beaten egg in a bowl. Next, mix the Cauliflower Breadless Breading and parmesan cheese together on a plate. Dip the chicken in the egg, and then the Cauliflower breading.
• Heat a splash of oil over medium heat. Pan fry the chicken for 4-5 minutes on both sides or until chicken is fully cooked. Remove from heat.
• When ready to eat, sprinkle feta cheese onto the salad and drizzle with the dressing from earlier and toss. Serve the crispy chicken with fresh salad on the side!