Parmesan Chicken Salad
with Zesty Pesto Dressing
This satisfying salad is inspired by the classic Italian-American dish, Chicken Parmesan. Slow-cooked sauce is swapped out for sweet and juicy cherry tomatoes and a zesty pesto dressing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Basil Pesto
(Contains Milk)
113 g
Baby Tomatoes
1 unit
Lemon
56 g
Arugula and Spinach Mix
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.Wash and dry all produce.
Halve tomatoes. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Cut ciabatta into 1/2-inch pieces. Add ciabatta, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add the ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate to cool.
Add panko to a shallow dish. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper. Add chicken, mayo, lemon zest and remaining Italian Seasoning to the same bowl (from step 1). Season with salt and pepper, then toss to coat. Working with one piece of chicken at a time, press both sides into panko to coat completely.
Heat the same pan over medium. When hot, add 2 tbsp oil, then chicken. Pan-fry, on one side, until golden-brown, 4-5 min. Flip each piece and add another 1 tbsp oil. Pan-fry, until golden brown, 4-5 min. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch.) Transfer to a foil-lined baking sheet. Sprinkle Parmesan over chicken. Broil in the middle of the oven, until cheese is golden and chicken is cooked through, 2-3 min.**
While chicken cooks, whisk together pesto and lemon juice in a large bowl. Add tomatoes, croutons and arugula and spinach mix. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide chicken and salad between plates. Squeeze over a lemon wedge, if desired.
