Crispy Italian Chicken and Bacon Salad with Pesto Tahini Dressing and Sourdough Croutons

1. Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, the bread, 1 tablespoon Italian seasoning, and a pinch of salt. Bake for 10-12 minutes, until toasted. 
2. Meanwhile, place the Panko, parmesan, and 1 tablespoon Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate. 
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips. 
4. To make the salad. Combine the greens, tomatoes, mozzarella, avocados, and bacon in a salad bowl.
5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!