1-First Step: Prepare Salad Ingredients Wash and thoroughly dry the romaine lettuce to ensure the dressing clings well. Chop lettuce into bite-size pieces. Slice the cucumber thinly, cut cherry tomatoes in halves, and soak red onion slices in cold water for 10 minutes to soften their bite. Set aside after draining.

2-Second Step: Prepare the Crispy Chicken If using homemade chicken, slice boneless skinless chicken breasts into thin cutlets. Season with kosher salt and pepper. Set up breading stations with flour, whisked egg, and seasoned panko mixed with garlic powder and paprika. Dredge chicken pieces through flour, egg, then bread crumbs, coating evenly.

3-Third Step: Cook the Chicken Heat olive or avocado oil in a pan over medium-high heat. Fry chicken cutlets for about 3-4 minutes per side until golden and cooked through. Alternatively, bake or air fry at 400°F for 8-9 minutes until crisp. Drain excess oil and let chicken cool slightly before dicing into bite-size pieces.

4-Fourth Step: Make the Honey BBQ Dressing In a bowl, whisk together BBQ sauce, honey, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Refrigerate if not using immediately. This adds a sweet, tangy flavor that complements crispy chicken and fresh vegetables.

5-Fifth Step: Assemble the Salad In a large bowl or individual plates, layer the chopped romaine lettuce as a base. Add halved cherry tomatoes, cucumber slices, soaked red onion, and avocado chunks. Top with diced crispy chicken and optional toasted almonds or hard-boiled eggs.

6-Final Step: Dress and Serve Drizzle the honey BBQ dressing over the salad just before serving. Toss gently to coat without losing the crunch. Serve immediately for best texture and freshness.