Chicken Salad Piccata
Brighten up your mealtime with this Chicken Salad Piccata, an elegant twist on a classic dish that seamlessly combines zesty Italian flavors with the freshness of a crisp salad. Golden pan-seared chicken breasts are drizzled with a tangy lemon-caper sauce, adding a burst of vibrant citrus notes to every bite. This mouthwatering protein is served atop a bed of mixed greens, juicy grape tomatoes, crunchy cucumber, and thinly sliced red onion, all lightly tossed with a balsamic vinaigrette. Finished with a generous sprinkle of Parmesan cheese and fresh parsley, this salad perfectly balances savory and refreshing elements. Ideal for a quick dinner or a stunning addition to a brunch menu, this 40-minute masterpiece is a complete meal packed with flavor and texture. Whether you’re searching for a light yet satisfying recipe or a creative way to enjoy chicken piccata, this dish will delight your taste buds and elevate your salad game.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 0.5 cups chicken stock
- 2 tablespoons capers
- 6 cups mixed salad greens
- 1 cups grape tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 2 tablespoons parsley
- 0.5 cups Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Instructions
Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the flour in a shallow dish and dredge the chicken breasts in the flour, shaking off any excess.
Heat the unsalted butter and olive oil in a large skillet over medium heat. When hot, add the chicken and cook for 3-4 minutes per side or until golden brown and fully cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, add the lemon juice, chicken stock, and capers. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 3-4 minutes, and then remove it from the heat.
While the sauce cools, assemble the salad. In a large bowl, combine the mixed salad greens, grape tomatoes (halved), cucumber (sliced), and red onion (thinly sliced).
Slice the cooked chicken breasts into thin strips and add them to the salad. Drizzle the reduced sauce over the chicken.
Sprinkle the salad with chopped parsley and grated Parmesan cheese.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper for the dressing. Drizzle it over the salad and toss lightly to combine.
Serve immediately and enjoy this flavorful and refreshing Chicken Salad Piccata.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
