Grilled Chicken Salad with Parmesan Breadcrumbs

I love eating salads, but sometimes I balk at having to prep all the ingredients. I’m not sure why, since I normally don’t mind recipes with lengthy ingredient lists. Luckily, this salad doesn’t take much to put together. It is a deconstructed version of chicken parmesan. All the components are there – chicken, crispy breadcrumbs, mozzarella, and sauce. As long as you don’t go heavy on the breadcrumbs, the dish stays much healthier than the original.

adapted from Food Network Magazine
July/August 2010

Grilled Chicken Salad with Parmesan Breadcrumbs

Grilled Chicken Salad with Parmesan Breadcrumbs

Ingredients

Dressing
1 plum tomato, halved
4 sun-dried tomatoes, plus 1 Tbs extra-virgin olive oil
2 Tbs red wine vinegar
1 small garlic clove
1 tsp fresh oregano
1 bunch basil leaves, torn
4 Tbs grated parmesan cheese, divided
Salt and pepper
Salad
2 skinless, boneless chicken breasts (about 1 lb)
3 T extra-virgin olive oil
⅔ c panko crumbs
2 Tbs chopped fresh parsley
8 c salad mix
4 oz. small mozzarella balls (bocconcini), sliced

Instructions

  1. For the dressing: Puree plum tomato, sun-dried tomatoes and olive oil, vinegar, garlic, oregano, half the basil leaves, and 2 Tbs Parmesan cheese until smooth. Add a few tsp of water if necessary. Season with salt and pepper. Set aside.
  2. For the salad: Preheat grill to high. Halve the chicken breasts horizontally to make four thin cutlets. (If you can find thin-cut cutlets at your store, then you can skip this step.) Brush with 1 Tbs olive oil and season with salt and pepper. Grill chicken until marked on the bottom, about 4 minutes. Flip and grill another 3 minutes, or until cooked through. Let the meat rest on a cutting board.
  3. Heat remaining 2 Tbs olive oil in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring occasionally, until golden. Remove from heat. Add remaining 2 Tbs Parmesan cheese and the parsley. Stir to combine.
  4. Toss salad greens and remaining basil in a large bowl. Cut the chicken into bite-sized pieces and add to the greens. Add mozzarella. Toss with the dressing and sprinkle with bread crumb mixture.
http://kokocooks.com/2011/10/grilled-chicken-salad-with-parmesan-breadcrumbs/

 

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Sweet Comments:

  1. I usually don’t like pictures of half eaten food but your second photois gorgeous

  2. This sounds great… I have leftover chicken in the fridge… I think I know what we might have for dinner one night this week! 🙂

  3. This sounds so delicious :)! Have to try it;).

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