I don’t typically love salad, but I’ll take a salad with some type of fried chicken on it any day…
The other night I was making chicken parm for Scott and I, and I just wasn’t feeling it. So I thought maybe I’ll just put my piece of chicken (without cheese or sauce) over some salad with tomatoes and mozzarella balls and it was DELICIOUS!
Then I really got to thinking… I made this great salad but it still has fried chicken on it. Which led me to this – Baked Chicken Parm Salad. The crispy warm chicken pairs so nicely with the cold salad. And the acidity in the dressing and tomatoes rounds out all the flavors. 0% guilt, 100% deliciousness!
2 chicken cutlets (1 breast halved)
¼ cup Italian seasoned breadcrumbs
Nonstick cooking spray
2 tablespoons Parmesan cheese
1/3 cup Olive oil
1 tablespoon Red wine vinegar
¼ tsp Salt
1/8 tsp Black pepper
5 oz Container mixed baby greens (or your favorite salad mix)
8 Cherry tomatoes, sliced in quarters
10 Ciliegine mozzarella balls, sliced in quarters (but any size mozzarella will work!)
2 tablespoons Fresh basil, julienned
Yields 2 salads
Begin by preparing the chicken. Preheat your oven to 450 degree F. Then, lightly coat each chicken cutlet with olive oil.
Bread each cutlet with the bread crumbs being sure the chicken is fully coated.
Transfer the chicken to a baking sheet lined with tin foil with a rack sprayed with non stick spray. The rack isn’t totally necessary but it allows the chicken to get crisper since the heat can fully surround it. If you don’t use a rack the bottom of your chicken will be soggy; if it’s ok with you, it’s ok with me.
Then lightly spray the top of the chicken with cooking spray. This will help us achieve a crispy texture. Place the chicken in the oven and bake for 20 minutes.
While the chicken is baking prepare the rest of the salad. To make the dressing combine all the ingredients and mix well, easy!
Quarter the grape tomatoes.
Quarter the mozzarella balls. Feel free to use whatever size mozzarella you like and cut to whatever size you’d like!
Very lightly season the mozzarella and tomatoes with salt.
To julienne the basil lay the leaves on top of one another…
Roll them up…
Then make thin slices down the length of the rolled up basil.
After 20 minutes remove the chicken from the oven.
Lightly drizzle the cutlets with olive oil and sprinkle a tablespoon of Parmesan cheese onto each piece.
Return the chicken back to the oven for 5 minutes. Once time is up, remove the chicken and just let it rest in the pan while you assemble the salad.
Toss together the salad and however much dressing you’d like. Add the tomatoes, mozzarella, and basil to the salad, and lastly top with the sliced chicken. Enjoy!
Baked Chicken Parm Salad