Chicken Parmesan Salad
Salad for dinner … not really my favorite thing ever. It takes a REALLY special salad to make me come home from work and get jazzed about a big bowl of leafy greens for dinner. Salad for lunch? Absolutely. I will happily put together a sweet salad from my office cafeteria, but dinner always feels like a different story. However, every so often, a salad comes along that makes me excited. This happens to be one of those times. (And, I guess this is a pretty good time to announce that if a dinner salad makes the blog, it is basically excellent.)
This Chicken Parmesan Salad is so delicious and it truly does have all the components of Chicken Parmesan in one little bowl. We both loved this recipe and can’t wait to make it again. The best part of all? It came together relatively quickly. The hardest thing of all was grilling the chicken, and with the Griddler, it wasn’t hard at all! If you wanted to make this a vegetarian meal, you could easily swap out the chicken for eggplant, or just skip it all together.
Chicken Parmesan Salad
from Perry’s Plate
- 1 plum tomato, halved
- 6 sun-dried tomatoes, packed in oil, plus 2 tablespoons oil from the jark
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1/2 tsp. oregano
- 1 bunch fresh basil, torn
- 1/3 c. grated Parmesan
- 3 tbsp. extra virgin olive oil
- 1 c. panko breadcrumbs
- 1 head romaine lettuce, torn
- Skim-milk mozzarella (as much or as little as you’d like), cubed
- Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
- Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board and slice into strips.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes.
- Toss the salad greens and remaining basil in a large bowl. Add the breadcrumbs to the greens along with the mozzarella and remaining Parmesan. Dress to your tastes (I actually tossed the salad with dressing in a separate bowl, and then put into my bowl).