Easy Chicken Parmesan Salad
Transform your weeknight dinner game with this flavorful and satisfying Easy Chicken Parmesan Salad! Combining the crispy, golden breaded chicken you love in classic chicken parmesan with a refreshing salad twist, this recipe is a healthier yet indulgent crowd-pleaser. Juicy chicken breasts are coated in a Parmesan-breadcrumb crust, pan-fried to perfection, and served atop a vibrant bed of romaine lettuce, cherry tomatoes, mozzarella pearls, and fresh basil. A tangy marinara-balsamic dressing ties it all together, offering a bright and zesty contrast to the savory chicken. Ready in just 35 minutes, this quick and easy salad is perfect for busy weeknights or light entertaining, delivering all the comfort of chicken parmesan in a fresh, low-carb format.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Olive oil
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Mozzarella pearls
- 0.25 cup Basil leaves
- 0.5 cup Marinara sauce
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Extra virgin olive oil
Instructions
Preheat a large skillet over medium heat.
Pound the chicken breasts to an even thickness and season with salt and black pepper on both sides.
Set up a breading station: place flour in one shallow dish, whisk eggs in a second dish, and combine breadcrumbs with Parmesan cheese in a third dish.
Dredge each chicken piece first in the flour, then the eggs, and finally the breadcrumb-Parmesan mixture, ensuring an even coating.
Add olive oil to the skillet and cook the breaded chicken for 4-5 minutes on each side, or until golden brown and cooked through. Set aside to cool slightly.
While the chicken cools, prepare the salad base by combining romaine lettuce, cherry tomatoes, mozzarella pearls, and basil leaves in a large salad bowl.
In a smaller bowl, whisk together marinara sauce, balsamic vinegar, and extra virgin olive oil to make a tangy dressing.
Slice the cooked chicken into strips and arrange over the salad.
Drizzle the marinara dressing over the top and serve immediately.
Nutrition Facts
Calories |
3003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 7100 mg | 309% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 24.4 g | ||
| Protein | 211.6 g | 423% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1983 mg | 153% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1126 mg | 24% | |
*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.
