Summer Crispy Chicken Salad
When it's Summer and all you want is a salad, this one with crispy breaded chicken coated in parmesan and drizzled in a fresh, lemony dressing is just the ticket.
Ingredients
- 2 bunches little gem lettuce, washed and roughly chopped
- 1 English cucumber, washed and thinly sliced
- 1 pint cherry or Sungold tomatoes, washed and halved
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 chicken breasts
- salt and pepper
- 2 Vital Farms Eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese, finely grated
Instructions
- Assemble the salad by adding the lettuce to the bowl and topping with the cucumbers and tomatoes. Place in the fridge while you make the vinaigrette and chicken.
- In a mason jar, combine 1/4 cup of the olive oil, lemon juice, garlic clove, Dijon, and honey. Season with salt and pepper. Place the lid on and shake until everything is combined. Set aside.
- Set up a dredging station by placing 3 shallow bowls or dishes in a row. Add the flour to one, the beaten eggs to another, and the bread crumbs and parmesan to the last one. Stir the bread crumbs and parmesan together.
- Season both sides of the chicken with salt and pepper then dip each in the flour mixture to completely coat. Next, dip in the egg to coat both sides completely. Lastly, dip in the breadcrumb mixture and coat both sides completely. Set both pieces of chicken on a piece of parchment or a plate.
- Heat a large skillet over medium heat. Add in the remaining two tablespoons of olive oil. Once shimmering, add in the chicken and cook on the first side until golden-brown and crispy, about 5 minutes. Flip and cook until golden on the second side, about 5 minutes. The internal temperature should reach at least 165 °F.
- Remove from the pan and slice into 1-inch strips. Dress the salad with the dressing then top with the chicken and enjoy!
