Erica's "House" Salad
K Kelly Duerr

Erica's "House" Salad

Jun 30, 2025

Recipe

Crispy breaded chicken salad with romaine, cucumber, feta, and cashews, tossed in an easy Our House dressing — better than bottled, faster than homemade.

Prep 15 minCook 15 minServes 2 servings

Ingredients

  • 2 chicken breasts, breaded
  • 1 head romaine, chopped
  • 1 cucumber, sliced
  • 1 cup snap peas, trimmed
  • 1/4 cup pepperoncini
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup feta, crumbled
  • 1/3 cup cashews, roughly chopped
  • 2 tbsp fresh parsley, chopped
  • 1 stick pack After Noon Our House blend
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • Flaky salt & freshly ground black pepper, to taste

Directions

  1. Make the breaded chicken ahead of time: tenderize the chicken, dredge using the flour-egg-breadcrumb method, and bake at 350°F for 12-15 minutes until crispy and golden.
  2. Wash and prep the produce: chop the romaine, slice the cucumber, trim the snap peas, halve the cherry tomatoes, thinly slice the red onion, and crumble the feta. Roughly chop the cashews and parsley.
  3. Make the dressing: shake the Our House blend with the olive oil and apple cider vinegar in The Shaker until smooth and creamy.
  4. Build the salad: start with a romaine base, add cucumber, cherry tomatoes, and red onion, then top with the breaded chicken, feta, cashews, and parsley.
  5. Dress the salad, then finish with a grind of fresh black pepper and a sprinkle of flaky salt.
Sunny Dijon

Made with

Sunny Dijon

This is my go-to salad. My “baby just went down for a nap and I want to optimize couch time” salad. I always prep the breaded chicken with the intention that it’ll last all week — but it’s so good it rarely does.

Let's make it.

Directions

1. Make your breaded chicken (ahead of time)

Start by tenderizing your chicken, a game-changer for juiciness. Dredge using the classic FEB method (flour, egg, breadcrumbs). Bake at 350°F for 12-15 minutes until crispy and golden. 

⚡Shortcut Swap: use pre-breaded frozen chicken, or reheat leftovers in the air fryer for extra crunch.

2. Wash + prep your produce

Chop the romaine, slice the cucumber, trim the snap peas (or keep whole for more crunch), and add in those tangy pepperoncini. Dice or crumble the feta. Roughly chop the cashews and parsley. 

3. Make your dressing

Mix Our House with extra virgin olive oil and apple cider vinegar. Shake it up in The Shaker until smooth and creamy. 

4. Build your salad

  • Base: romaine
  • Additions: cucumbers, cherry tomatoes, red onion, tomatoes
  • Protein: grilled chicken
  • Toppers: crumbled feta, toasted pine nuts, chopped parsley
  • Dressed with: Greek Goddess

5. Finish with a grind of fresh black pepper and a sprinkle of flaky salt.

Pairs well with:

  • Nap time
  • A sunny patio
  • An ice-cold Diet Coke

Leftovers?

Breaded chicken holds up surprisingly well! Reheat in the air fryer or oven for a fresh crunch. Keep the dressing and cashews separate until serving to maintain that crisp texture.

tag us @afternoonfoods if you make it!

Here's to more enjoying less doing