Chicken Parmesan Salad is a new favorite in our house. It combines all of the favorite flavors of chicken parmesan, but with fresher and lighter ingredients!
The chicken is breaded in plantain chips, which gives it a nice crispy crust. If you don’t have plantain chips on hand, you can also use gluten-free breadcrumbs, sourdough breadcrumbs or any other kind of breading you prefer.
Sun-dried tomato pesto is the foundation for the salad dressing and it gives the salad a bright tomato flavor. You can also use the pesto on top of pizza, drizzled over vegetables, on grilled meats or fish, in a creamy dip, or to add some extra flavor to soups and stews.
Here are some fun variations for the chicken parmesan salad:
Serve it over romaine lettuce for some extra crunch.
Switch out the sun-dried tomato pesto for basil pesto.
Add some chopped red bell pepper or black olives to the salad.
Here are some other salad recipes you might enjoy!
Copycat Olive Garden Salad
Chicken Taco Salad
Wedge Salad with Yogurt and Garlic Dressing
Tomato, Blueberry, and Burrata Salad
Chicken Parmesan Salad
Adapted from Cook’s Illustrated.
For the chicken:
- 2 large eggs
- 1 cup finally ground plantain chips (you could also use sourdough crumbs or any other kind of breading you have on hand)
- 1/2 teaspoon Celtic Sea Salt
- 2 chicken breasts, cut in half lengthwise
- 1/4 cup ghee (or palm shortening for a dairy-free option)
For the dressing:
- 1/4 cup sun-dried tomato pesto
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 12 ounces cherry tomatoes, halved
- 5 cups arugula (or mixed greens)
- 1 cup bocconcini (or fresh mozzarella, cubed)
- 1/4 cup grated Parmesan
- Crack the eggs into a pie plate and beat the eggs. Place the ground plantain and sea salt in a second pie dish. Working with one piece of chicken at a time, dip the chicken in the eggs, then dredge in the plantain mixture, pressing to adhere.
- Heat the ghee in a large sauté pan over medium heat until shimmering. Cook the chicken until golden brown and crispy on both sides, about 3 minutes per side. Transfer the cooked chicken to a wire cooling rack.
- Whisk the pesto, olive oil and lemon juice in a small bowl. Place the cherry tomatoes, arugula and bocconcini in a salad bowl. Pour the pesto mixture over the salad mixture and toss until combined. Season with salt and pepper to taste.
- To serve: Divide the salad evenly among 4 plates and sprinkle with Parmesan cheese. Slice the chicken crosswise into 1/2-inch wide strips and place over the salad. Serve.
- Serving Size: Serves 4
Photo Credit: Becky Winkler
Michele L Palmer