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Green Goddess Salad with Parmesan Chicken Recipe

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★★★★★

5 from 107 reviews

A refreshing Green Goddess Salad topped with crispy Parmesan-crusted chicken breast cutlets. This vibrant salad combines fresh herbs, creamy Greek yogurt dressing, and crunchy vegetables for a healthy, flavorful meal perfect for lunch or dinner.

Ingredients

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Green Goddess Dressing

  • 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)

Salad

  • ½ head Napa cabbage (shredded)
  • 1 heart romaine (finely chopped)
  • 3 stalks celery (chopped)
  • 3 green onions (diced)
  • 1 English cucumber (diced)

Parmesan Chicken

  • 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

  1. Prepare Green Goddess Dressing: Add Greek yogurt, parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil into a blender. Blend until smooth. Gradually add water in small increments until you reach your desired dressing consistency.
  2. Prepare Parmesan Chicken Coating: In a shallow bowl, mix grated Parmesan cheese, Italian style panko bread crumbs, salt, garlic powder, and black pepper together.
  3. Prepare Egg Wash: In another shallow bowl, crack and beat the eggs with a fork until well combined.
  4. Slice Chicken: Slice each chicken breast into 2-3 very thin cutlets for even cooking and crispiness.
  5. Coat Chicken: Dredge each chicken cutlet in the egg wash, then coat thoroughly with the Parmesan breadcrumb mixture.
  6. Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add coated chicken cutlets in a single layer without overcrowding. Cook for 3-4 minutes on one side, then flip and cook 2-3 minutes more until chicken is cooked through to an internal temperature of 165°F (74°C). Cook in batches if necessary. Remove cooked chicken and slice thinly.
  7. Prepare Salad: Chop Napa cabbage, romaine, celery, green onions, and cucumber. Place all chopped vegetables in a large salad bowl.
  8. Toss Salad and Assemble: Toss the salad ingredients with the prepared Green Goddess dressing to coat evenly. Arrange the sliced Parmesan chicken on top and garnish generously with freshly grated Parmesan cheese before serving.

Notes

  • For thinner chicken cutlets, carefully slice the chicken breast horizontally to ensure even cooking and crisp coating.
  • Adjust water in dressing gradually to achieve preferred thickness without diluting flavor.
  • Use a meat thermometer to verify chicken reaches 165°F for safety.
  • Parmesan chicken can be cooked ahead and reheated for convenience.

Keywords: Green Goddess Salad, Parmesan Chicken, Healthy Salad, Crispy Chicken Salad, Herb Dressing, Greek Yogurt Dressing

Find it online: https://dylangranv.com/green-goddess-salad-with-parmesan-chicken-recipe/