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Parmesan Chicken Salad
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Parmesan Chicken Salad

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.

Tags:
Easy Clean-up
Allergens:
Egg
Mustard
Milk
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories960 kcal
Fat64 g
Saturated Fat10 g
Carbohydrate48 g
Sugar3 g
Dietary Fiber6 g
Protein51 g
Cholesterol150 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Shallow Dish
Baking Sheet
Aluminum Foil
Large Bowl
Whisk

Instructions

Prep
1

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.

Make croutons
2

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.

Prep chicken
3

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.

Cook chicken
4

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.**

Make salad
5

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.

Finish and serve
6

Thinly slice chicken. Divide chicken and salad between plates. Squeeze over a lemon wedge, if desired.