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Chicken Sandwich with a side salad Recipe

American · Main course · 27 min total

A classic chicken sandwich with crispy breaded chicken, fresh lettuce, and tomato, served with a simple side salad for a balanced meal.

Ingredients

• 4 boneless skinless chicken breasts (about 1 lb)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 4 hamburger buns
• 4 leaves lettuce
• 1 large tomato, sliced
• 4 tablespoons mayonnaise
• 4 cups mixed salad greens
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinaigrette

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to even thickness (about 1/2 inch).
3. Set up breading station: one shallow dish with flour, one with beaten eggs, and one with panko mixed with salt, pepper, and paprika.
4. Coat each chicken breast in flour, then dip in egg, then coat with panko mixture, pressing gently to adhere.
5. Place breaded chicken on prepared baking sheet. Bake for 10-12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
6. While chicken bakes, toast hamburger buns lightly.
7. Assemble sandwiches: spread 1 tablespoon mayonnaise on each bun bottom, top with lettuce, tomato slice, chicken breast, and bun top.
8. Toss mixed salad greens and cherry tomatoes with balsamic vinaigrette. Serve alongside sandwiches.

Tips

• For extra crunch, you can shallow-fry the chicken in oil instead of baking.
• Store leftover chicken and salad separately in the refrigerator for up to 2 days.
• Feel free to add cheese or bacon to the sandwich for extra flavor.

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