Ingredients
Yield: 2 servings
Chicken:
1 egg
1/2 cup pecans, plus more for sprinkling on salad
1/4 cup Japanese panko crumbs
2 boneless, skinless chicken cutlets
coarse salt and fresh black pepper
4 slices bacon
Dressing:
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon water
1 tablespoon mayonnaise, optional (makes it creamy)
Salad:
6 cups romaine hearts
1 big apple, diced (I like organic gala)
a handful of dried cranberries, chopped
Preparation
