Description
Crispy Chicken Cutlet Salad is a satisfying and vibrant dish featuring crunchy breaded chicken served over fresh greens with vegetables and a tangy dressing. It’s perfect as a hearty lunch or light dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons olive oil (for frying)
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shaved Parmesan (optional)
- Your favorite salad dressing (e.g., lemon vinaigrette or honey mustard)
Instructions
- Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, garlic powder, and paprika.
- Dredge each breast in flour, dip into the beaten egg, then coat with panko breadcrumbs, pressing to adhere.
- Heat olive oil in a skillet over medium heat. Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Let the chicken rest for 5 minutes, then slice into strips.
- In a large bowl or platter, assemble the salad greens, cherry tomatoes, cucumber, and red onion.
- Top the salad with sliced crispy chicken and shaved Parmesan.
- Drizzle with your chosen dressing just before serving.
Notes
- To make it lighter, bake or air-fry the chicken instead of pan-frying.
- Swap out chicken for tofu or tempeh for a vegetarian version.
- Add avocado or a hard-boiled egg for extra protein and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
Keywords: crispy chicken salad, breaded chicken salad, hearty salad, chicken cutlet salad, lunch salad