Parmesan Chicken Salad
A nourishing experience for your taste buds and body, this Parmesan Chicken Salad is packed with protein, creamy goodness, and fresh flavors, perfect for busy families and health-conscious eaters.
Ingredients
Roasted Tomatoes
- 1 cup Cherry or Grape Tomatoes Boosts flavor with a pop of sweetness.
- 2 cloves Garlic Cloves Adds aromatic depth and warmth.
- 1 tablespoon Olive Oil Provides healthy fats and enhances overall flavor.
- 2 sprigs Thyme Introduces a subtle herbaceous note.
- 1 pinch Kosher Salt Essential for balanced seasoning.
- 1 pinch Black Pepper Essential for balanced seasoning.
Chicken
- 1 pound Boneless, Skinless Chicken Breast Lean source of protein and essential nutrients.
- 1 tablespoon Mayonnaise Creates a creamy texture without heaviness.
- 1 teaspoon Garlic Powder Intensifies the garlic flavor without fuss.
- 1 pinch Kosher Salt Essential for balanced seasoning.
- 1 pinch Black Pepper Essential for balanced seasoning.
- 1 teaspoon Paprika Adds a hint of warmth without overwhelming the dish.
- 1/2 cup Italian Breadcrumbs Adds a crusty texture with a touch of spicy herb flavor.
Salad Base
- 4 cups Arugula The peppery base that partners perfectly with chicken.
- 1 cup Mozzarella Pearls Creamy, mild cheese that enhances texture.
Dressing
- 2 tablespoons Balsamic Vinegar Offers a sweet and tangy burst of flavor.
- 1 tablespoon Honey Balances acidity with a touch of natural sweetness.
- 1 teaspoon Dijon Mustard Contributes a tangy complexity.
- 2 tablespoons Extra Virgin Olive Oil Elevates the salad with rich layers of flavor.
- 1 pinch Kosher Salt Essential for balanced seasoning.
- 1 pinch Black Pepper Essential for balanced seasoning.
Garnish
- 1/4 cup Fresh Basil Leaves A fragrant finish that brightens the dish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse and halve the cherry or grape tomatoes, then place them on a baking sheet.
- Mince the garlic cloves and sprinkle over the tomatoes, then drizzle with a tablespoon of olive oil.
- Add thyme sprigs and a pinch of salt and pepper.
- Roast in the oven for 15-20 minutes, or until the tomatoes burst and become slightly caramelized.
Cooking/Assembling
- While the tomatoes roast, season the chicken breast by rubbing it with a tablespoon of mayonnaise, garlic powder, salt, pepper, and paprika.
- Coat the chicken in Italian breadcrumbs and place it on another baking sheet.
- Bake the chicken for 20-25 minutes or until cooked through and golden brown, reaching an internal temperature of 165°F (75°C).
- Allow the chicken to rest for 5 minutes then slice it into strips.
Serving
- In a large bowl, combine arugula and mozzarella pearls.
- Add roasted tomatoes and sliced chicken on top.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh basil leaves before serving.
Notes
Great option for children, appealing to their taste without sacrificing nutrition. Store leftovers in an airtight container for up to 3 days.