Espresso and Lime

0 Combine chopped romaine lettuce, arugula, cherry tomatoes, spring onions, shredded cheese, celery and hard boiled eggs in a large bowl and set aside
1 Thinly slice 1 boneless skinless chicken breast horizontally and pound each piece out thinly using a meat tenderizer or heavy rolling pin
2 Season the chicken with a pinch of garlic powder and onion powder
12 Prepare the breading by whisking 1 large egg with 1 tablespoon of milk seasoned with salt and black pepper in a shallow bowl. Add 3/4 cup of all purpose flour in a separate shallow bowl and combine 3/4 cup of breadcrumbs with 1 tablespoon of dried parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a third shallow bowl
3 Bread the chicken by dipping it first in all purpose flour, then the egg mixture and finally in seasoned breadcrumbs
4 Add 2 tablespoons of butter into a large skillet and place it over medium heat
5 Once the butter has melted, cook the chicken for 3 minutes on the first side or until it is crisp and golden brown.
13 Flip the chicken and cook on the other side until both sides are golden brown and the chicken is cooked through with a internal temperature of 165 degrees
6 Transfer the browned chicken onto a parchment lined baking sheet
7 Brush both sides of the chicken with barbecue sauce
8 Turn your ovens broil setting on
9 Broil the chicken until the barbecue sauce is bubbly and begins to crystalize
10 Transfer the chicken onto a cutting board and cut into bite size pieces
11 Add the chicken to the salad and top with ranch dressing