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
- 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.
- 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.
- 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.
- 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.