Tag Archives: salad

Chicken Parmesan Salad

7 Jun

This is my new favorite salad!! I absolutely love everything about this! Ok, not quite everything, but almost. It was a little heavy on the breadcrumbs, so next time I will be cutting way back on those. I also like my salad dressing to have a bit more tang in it than this one creates, so I added a lot more vinegar and garlic than the recipe calls for. My suggestion would be to just taste it as you go. But seriously, if you love chicken parmesan you HAVE to make this salad!! I know the salad doesn’t look all that great, but I am telling you…it has everything there is to love in chicken parmesan, minus the grease and the pasta!

**Recipe from Food Network Magazine

Chicken Parmesan Salad

1 plum tomato, halved
4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1 bunch fresh basil, torn
1/3 cup grated Parmesan
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound)
3 tablespoons extra-virgin olive oil
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces bocconcini (small mozzarella balls), quartered (these are like ten bucks at publix…I just cut up regular mozzarella. Not quite the same, I know, but it got the job done.)

Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.

Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.

Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

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