Not so fried chicken salad (Mendocino Farms)

 I haven't had this from Mendocino farms but I have had other salads of theirs and it's'gotta be close. It is so so good!

https://thedefineddish.com/copy-cat-not-so-fried-chicken-salad/

mustard-shallot vinaigrette:

• ▢ ¼ cup extra virgin olive oil
• ▢ ¼ cup roughly chopped shallot (ha! only I just use red onion and extra garlic)
• ▢ 1 teaspoon dijon mustard
• ▢ 1 teaspoon grainy dijon mustard (plain dijon too)
• ▢ 1 teaspoon honey
• ▢ 1 clove garlic
• ▢ 1 tablespoon champagne vinegar (white wine vinegar)
• ▢ 2 tbsp lemon juice

for the krispies:

• ▢ ½ cup panko breadcrumbs (can be gluten-free)
• ▢ 1 cup freshly grated parmesan cheese
• ▢ ¼ teaspoon dried thyme
• ▢ ½ teaspoon dried parsley
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons extra virgin olive oil

for the salad:

• ▢ 6 cups spring greens
• ▢ 2 cups coleslaw mix (optional)
• ▢ 1 cup pickled red onions (homemade)
• ▢ 1 cup halved cherry tomatoes
• ▢ 2 cups cooked roughly chopped chicken (I use Rotisserie)
• ▢ 4 tablespoons BBQ Sauce

instructions 

• Preheat the oven to 375℉.
• In a blender or using an immersion blender in a wide-mouth jar, combine all of the Mustard-Shallot Vinaigrette ingredients and blend until smooth. Set aside.
• On a small baking sheet, add the panko, parmesan, thyme, parsley, garlic powder, salt, pepper and olive oil. Mix until well combined and spread into a single layer. Transfer to the oven and bake until crisp, 7 to 10 minutes, watching carefully so they do not burn. Remove from the oven to let cool slightly.
• Meanwhile, in a large bowl, combine the greens, slaw, pickled onions, and cherry tomatoes. Drizzle with desired amount of the Mustard-Shallot Vinaigrette and toss until well coated.
• Divide the salad among 4 plates. Top with the chopped cooked chicken and the Krispies. Drizzle with BBQ sauce and enjoy!