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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one time I tried to make chicken parmesan for a potluck? It was... an adventure. The chicken was slightly burnt (okay, more than slightly), the cheese was a gloppy mess, and the sauce? Well, let’s just say it was memorable for all the wrong reasons. But hey, even disasters can inspire great things, right? That's how this Chicken Parmesan Salad was born. I needed a do-over, something lighter, fresher, and far less likely to set off the smoke alarm. And who doesn't love a good salad, seriously?. Ever since then I've been enjoying this chicken parmesan salad.
Imagine sinking your fork into tender pieces of crispy, golden chicken, coated in savory parmesan, nestled among vibrant greens. Now, picture that with a generous drizzle of tangy tomato sauce and a shower of crunchy, homemade croutons. That, my friends, is what we’re talking about today. This isn’t your average boring salad. This is a celebration of flavor and texture, a party in your mouth, and a dish that even the pickiest eaters will devour. This salad takes everything we love about classic chicken parmesan – the satisfying crunch, the rich tomato sauce, the cheesy goodness – and reimagines it in a fresh, exciting way. This is the stuff that lunch dreams are made of! It's one of those recipes that just makes you feel good, ya know?
Required Equipments
- Large Skillet
- Mixing Bowls
- Baking Sheet
- Wire Rack
- Cutting Board
- Meat Thermometer
Chicken Parmesan Salad with Croutons: Frequently Asked Questions
Chicken Parmesan Salad with Croutons
This Chicken Parmesan Salad with Croutons transforms a classic Italian comfort food into a fresh, vibrant salad. Crispy chicken, tangy tomato sauce, and crunchy croutons come together for a delightful culinary experience!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the chicken. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes. This ensures even cooking and makes it easier to toss in the salad.
- Next, create a breading station. In one shallow dish, combine 1 cup of Italian breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, and a pinch of salt and pepper. Mix well to combine all the flavors.
- In another shallow dish, beat 2 large eggs with 2 tablespoons of milk or water. This will help the breadcrumbs adhere to the chicken.
- Dip each chicken cube in the egg mixture, then dredge it in the breadcrumb mixture, making sure it's fully coated. Press gently to help the breadcrumbs stick. This is crucial for achieving that perfect crispy texture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken in a single layer, being careful not to overcrowd the pan. You might need to work in batches.
- Cook the chicken for about 5-7 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove the chicken from the skillet and place it on a wire rack to drain excess oil. This helps maintain its crispiness.
- While the chicken is cooking, prepare the croutons. Preheat your oven to 375°F (190°C).
- Cut 4 cups of day-old bread (such as Italian or sourdough) into 1-inch cubes. Toss them in a bowl with 2 tablespoons of olive oil, 1/4 teaspoon of garlic powder, and a pinch of salt and pepper. Spread the bread cubes in a single layer on a baking sheet.
- Bake for 8-10 minutes, or until golden brown and crispy, flipping halfway through. Keep a close eye on them to prevent burning. Honestly nothing worse than burnt croutons! Let the croutons cool slightly.
- Now, assemble the salad. In a large bowl, combine 8 cups of mixed greens (such as romaine, spinach, or spring mix), 1 cup of halved cherry tomatoes, 1/2 cup of thinly sliced red onion, and 1/4 cup of shredded mozzarella cheese. Feel free to add other veggies you like! I've added bell peppers before and it's pretty good.
- Add the cooked chicken and croutons to the salad. It’s best to add the chicken while it’s still warm to slightly wilt the greens and release their flavors.
- Drizzle about 1/2 cup of your favorite tomato sauce (store-bought or homemade) over the salad. I personally love a good marinara, but use whatever you prefer.
- Toss gently to combine all the ingredients. Be careful not to over-toss, as this can make the croutons soggy.
- Serve immediately. Garnish with extra Parmesan cheese and a sprinkle of fresh basil, if desired. And voila, dig in!
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
- You can also use pre-made croutons if you're short on time, but homemade ones are far superior, trust me.
- Try adding other vegetables like bell peppers, cucumbers, or olives for extra flavor and nutrients.
- If you don't have tomato sauce, pesto can be a surprisingly delicious alternative.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 20 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 200 mg
