Baked Chicken Parm Salad

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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!

Ingredients:

Chicken:
2 chicken cutlets (1 breast halved)
Olive oil
¼ cup Italian seasoned breadcrumbs
Nonstick cooking spray
2 tablespoons Parmesan cheese

Dressing:
1/3 cup Olive oil
1 tablespoon Red wine vinegar
¼ tsp Salt
1/8 tsp Black pepper

Salad:
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.

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Bread each cutlet with the bread crumbs being sure the chicken is fully coated.

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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.

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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.

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While the chicken is baking prepare the rest of the salad.  To make the dressing combine all the ingredients and mix well, easy!

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Quarter the grape tomatoes.

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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.

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To julienne the basil lay the leaves on top of one another…

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Roll them up…

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Then make thin slices down the length of the rolled up basil.

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After 20 minutes remove the chicken from the oven.

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Lightly drizzle the cutlets with olive oil and sprinkle a tablespoon of Parmesan cheese onto each piece.

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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.

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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!

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Printable Recipe
Baked Chicken Parm Salad

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5 thoughts on “Baked Chicken Parm Salad

  1. This is an awesome recipe. I’m always trying to get my husband and children to eat salad. It’s quite exhausting and I never would have thought of making it with chicken parm (which they all love) thanks for helpings decide what to make for family dinner this Sunday!

    Liked by 1 person

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