Grilled Marsala Chicken Parmesan Salad
Savor the perfect harmony of bold and fresh flavors with this Grilled Marsala Chicken Parmesan Salad—a show-stopping dish that combines tender, wine-marinated grilled chicken, crisp mixed greens, and vibrant seasonal vegetables. The chicken is infused with Marsala wine, garlic, and Italian seasoning for a rich, savory taste, while crispy, oven-baked Parmesan crisps add a delightful crunch. Tossed with juicy cherry tomatoes, cucumber slices, and red onion, this salad is elevated further with a drizzle of tangy balsamic vinaigrette. Quick to prepare and ideal for a light yet satisfying meal, this recipe is perfect for weekday dinners or impressing guests. Pair it with a chilled glass of white wine to complement the luxurious Marsala notes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cups Marsala wine
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Grated Parmesan cheese
- 6 cups Mixed greens (arugula, spinach, and romaine)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 0.25 cups Balsamic vinaigrette dressing
Instructions
1. Begin by marinating the chicken. In a shallow dish, combine Marsala wine, 2 tablespoons of olive oil, minced garlic, dried Italian seasoning, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. While the chicken marinates, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. To make Parmesan crisps, place small mounds of grated Parmesan cheese (about 1 tablespoon per crisp) onto the prepared baking sheet, leaving some space between them. Flatten each mound slightly. Bake for 5-7 minutes or until the cheese melts and turns golden. Remove and allow them to cool completely before handling.
4. Preheat a grill or grill pan over medium-high heat. Brush the grill grates with 1 tablespoon of olive oil to prevent sticking.
5. Remove the chicken breasts from the marinade and grill for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
6. Prepare the salad by arranging mixed greens, cherry tomatoes, cucumber slices, and red onion in a large serving bowl or individual plates.
7. Top the salad with the grilled chicken strips. Drizzle balsamic vinaigrette dressing over the salad and garnish with Parmesan crisps.
8. Serve immediately and enjoy your Grilled Marsala Chicken Parmesan Salad!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 755 mg | 16% | |
*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.
