# What You'll Need:
→ Parmesan Crusted Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup fine breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil
→ Salad
10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, peeled and quartered
14 - 4 strips cooked bacon, chopped
15 - 1/2 cup blue cheese, crumbled
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup cucumber, sliced
→ Dressing
18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease the surface.
02 - In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, kosher salt, and black pepper.
03 - In another bowl, beat the eggs until fully combined.
04 - Dip each chicken thigh into the beaten eggs, then coat thoroughly in the Parmesan-breadcrumb mixture, ensuring all sides are covered.
05 - Place coated chicken thighs on the prepared baking sheet and drizzle with olive oil.
06 - Bake for 25 to 30 minutes, turning once halfway through cooking, until golden, crispy, and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice.
07 - While chicken bakes, arrange salad greens on a large platter. Top with cherry tomatoes, avocado, hard-boiled eggs, bacon, blue cheese, red onion, and cucumber in rows or sections for classic presentation.
08 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
09 - Layer sliced Parmesan-crusted chicken over the prepared salad. Drizzle with dressing immediately before serving.
