Crispy Chicken and Broccoli Salad

Preheat your oven. In a food processor, pulse the bran flakes until they resemble coarse breadcrumbs.

Set up a three-station breading line. In the first shallow dish, combine the all-purpose flour with 1 tablespoon of paprika.

In a second shallow dish, crack and whisk the eggs.

In a third shallow dish, combine the crushed bran flakes with the remaining 1 tablespoon of paprika and salt.

Dredge each chicken tender first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the bran flake mixture. Press firmly to ensure the coating adheres.

Place the coated chicken tenders on a wire rack set over a baking sheet.

Spray the tenders generously on all sides with cooking spray.

Bake until golden brown, crispy, and cooked through. (Note: The video does not specify a temperature or time, but 400°F for 20-25 minutes is a typical starting point).

While the chicken bakes, chop the broccoli into small, bite-sized florets and slice the green onions.

Once the chicken is cooked, let it cool slightly before chopping into bite-sized pieces.

Assemble the salad on a large plate or in a bowl by combining the chopped broccoli, chicken pieces, and sliced green onions.

Drizzle generously with your favorite ranch dressing.

Crumble the crispy baked prosciutto over the top of the salad.

If desired, drizzle with BBQ sauce and sprinkle with toasted sesame seeds or flax seeds.

Toss everything together to combine and serve immediately.