Introduction

This Green Goddess Salad with Parmesan Chicken is a fresh, flavorful meal perfect for lunch or a light dinner. Crisp greens and herbs come together with a creamy homemade dressing and tender, cheesy chicken for a deliciously satisfying dish.

Green Goddess Salad with Parmesan Chicken Recipe - Recipe Image

Ingredients

1 cup Greek yogurt
½ cup fresh parsley leaves
½ cup fresh basil leaves
2 tablespoons dill
2 tablespoons chopped chives
1 clove garlic
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh lemon juice
¼ cup olive oil
¼ cup water (more or less to thin)
½ head Napa cabbage (shredded)
1 heart romaine (finely chopped)
3 stalks celery (chopped)
3 green onions (diced)
1 English cucumber (diced)
1 pound chicken breast
½ cup grated Parmesan cheese (plus more for garnish)
½ cup Italian Style panko bread crumbs
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
2 eggs
1 tablespoon olive oil

Instructions

Step 1: For the green goddess dressing, add Greek yogurt, parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil to a blender. Blend until smooth.
Step 2: Gradually add water in small increments, blending until you reach your desired dressing consistency.
Step 3: For the Parmesan chicken, combine Parmesan cheese, panko bread crumbs, salt, pepper, and garlic powder in a shallow bowl.
Step 4: In another shallow bowl, beat the eggs with a fork.
Step 5: Slice each chicken breast into 2-3 thin cutlets.
Step 6: Dredge each cutlet first in the beaten eggs, then coat thoroughly with the Parmesan breadcrumb mixture.
Step 7: Heat olive oil in a large skillet over medium-high heat. Once hot, cook the cutlets in a single layer for 3-4 minutes per side, or until cooked through (internal temperature of 165°F). Cook in batches if needed.
Step 8: Remove cooked chicken from the skillet and slice into thin strips.
Step 9: Chop Napa cabbage, romaine, celery, green onions, and cucumber. Place all chopped vegetables in a large salad bowl.
Step 10: Toss the salad with the green goddess dressing until evenly coated.
Step 11: Arrange sliced Parmesan chicken on top of the salad and grate extra Parmesan cheese over everything before serving.

Tips & Variations

Use homemade or store-bought Greek yogurt for the dressing to adjust creaminess and tanginess.
For a crunchy twist, add toasted nuts like almonds or walnuts to the salad.
Substitute chicken breasts with turkey cutlets or firm tofu for a different protein.
If you prefer a lighter dressing, reduce the olive oil or increase the lemon juice slightly.
Cooking chicken cutlets evenly helps keep them tender; avoid overcrowding the pan.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the Parmesan chicken wrapped separately to maintain its crispiness. When ready to eat, gently toss the salad with dressing and add chicken slices on top. Reheat chicken in a skillet over medium heat if desired, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the green goddess dressing can be made up to 3 days in advance and stored in the refrigerator. Stir well before serving as ingredients may settle.

What if I don’t have all the fresh herbs?

If you’re missing some fresh herbs, substitute with dried herbs at about one-third of the fresh quantity. The flavor will be less bright but still delicious.