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Instructions
1. Prepare the Chicken
- Preheat a skillet over medium heat with a thin layer of olive oil.
- Butterfly the chicken breasts and pound them to an even thickness.
- Set up a breading station:
- Plate 1: Flour
- Plate 2: Beaten eggs
- Plate 3: A mix of breadcrumbs and Parmesan cheese
- Coat each chicken piece in flour, dip in the egg, and coat with the breadcrumb mixture.
- Fry the chicken in the skillet for 3-4 minutes per side, until golden brown and cooked through. Remove and let rest on a paper towel-lined plate.
2. Assemble the Salad
- In a large salad bowl, combine mixed greens, cherry tomatoes, and red onions.
- Slice the crispy chicken into strips and arrange on top of the salad.
- Sprinkle with shredded mozzarella and fresh basil leaves.
3. Make the Dressing
- In a small bowl, whisk together marinara sauce, olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning to taste.
4. Serve
Drizzle the dressing over the salad and toss lightly. Serve immediately and enjoy!
Tips for Success
- Air Fryer Option: To make the chicken even lighter, cook it in an air fryer at 375°F for 12-15 minutes, flipping halfway through.
- Make It Gluten-Free: Swap breadcrumbs and flour for gluten-free alternatives.
- Meal Prep: Fry the chicken ahead of time and store it separately from the salad ingredients to keep everything fresh.
Why This Recipe Works
The Chicken Parmesan Salad strikes a perfect balance between indulgence and freshness. The crispy chicken satisfies those comfort food cravings, while the fresh greens and tangy dressing keep it light. It’s an easy, crowd-pleasing dish for family dinners, lunch gatherings, or even as a make-ahead meal.
Try this recipe today, and experience a delicious twist on a classic that you’ll want to add to your regular rotation!
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