Walnut & Parmesan-Crusted Chicken Salad

This recipe is based on one of my favorite salads at a great restaurant here in Austin called Z Tejas. I love Z Tejas and could eat there everyday, but Andrew isn't a huge fan so we rarely ever go there. Sigh. So I decided to bring Z Tejas to my table and came up with a pretty good copycat recipe for their Parmesan-Pecan Crusted Chicken Salad. Hope you enjoy it as much as we did!

Walnut & Parmesan-Crusted Chicken Salad - serves 2 to 3 for a main course

inspired by Z Tejas

for the chicken

2 T olive oil

2 chicken breasts, pounded to an even 1/2-inch thickness

flour, for dredging

1 egg, beaten

3/4 c walnuts

3 T Parmesan

salt and pepper

for the salad and dressing

4 slices bacon, cooked and chopped, fat reserved for dressing

spinach and/or mixed spring greens

2 handfuls of cherry or grape tomatoes

2 oz goat cheese, crumbled

1 small avocado, diced

1/2 cucumber, seeded and sliced

1 small shallot, chopped

2 T apple cider vinegar

1/2 t sugar

1/4 t dijon mustard

salt and pepper

For the chicken: Heat olive oil in a saute pan over medium heat. In a food processor, finely chop walnuts and parmesan together. Pour onto a plate and season with salt and pepper to taste. Pour flour onto another plate and pour the beaten egg into a shallow bowl. Dredge the chicken breasts in the flour, dip into the eggs and then press both sides of chicken into walnut-parmesan mixture to completely coat. Repeat with second chicken breast. Slide chicken into saute pan and cook for 5 minutes. Flip chicken and cook another 5-7 minutes, or until chicken is no longer pink. Take chicken off heat and let cool for a few minutes and then slice.

For the dressing: Meanwhile, in a small saucepan, heat 2 T bacon fat over medium heat. Add the shallots and cook 3-5 minutes, or until softened. Using a whisk, stir in vinegar, sugar, dijon, salt and pepper until well incorporated.

For the salad: Arrange spinach and/or mixed greens on a dinner plate. Top with crumbled bacon, tomatoes, goat cheese, avocado, cucumber, and sliced chicken. Pour desired amount of dressing over salad and serve.