Chicken Parmesan Salad
Adapted from Cook’s Illustrated.
Ingredients
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
Instructions
- 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.
Nutrition
- Serving Size: Serves 4