Mexican Crispy Chicken Salad

Cut the chicken breast into 3 large pieces.

Lightly whisk the egg white with a fork. Dip the chicken into it, then coat thoroughly in breadcrumbs mixed with smoked paprika, salt, and black pepper.

Place the chicken on a parchment-lined baking sheet and bake at 200°C for 20-25 minutes until golden and crispy.

Hard-boil the eggs, let them cool, and dice them. Roughly chop the iceberg lettuce. Cut the cherry tomatoes in half, and thinly slice the red onion into half-moons. Rinse the beans and corn under cold water and pat dry.

For the dressing, whisk together Greek yogurt, sriracha, lemon juice (or vinegar), salt, and black pepper.