Chicken Parmesan Salad
Add Preferred SourceChicken Parmesan Salad is the perfect mix of crispy, juicy chicken cutlets paired with fresh tomatoes, peppery arugula, creamy bocconcini, and a bright pesto-lemon dressing. It’s everything you love about Chicken Parm with its golden crunch, tender meat, and Italian flavors, but transformed into a lighter, fresher meal that still feels satisfying.
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Buy Now!I make this Chicken Parmesan Salad when I want something that feels a little indulgent but still fresh and vibrant. The chicken cooks up beautifully crisp in just minutes, and tossing it over arugula with tomatoes, mozzarella, and pesto makes the whole dish feel restaurant-worthy. It’s a great weeknight dinner, lunch salad, or simple entertaining dish that looks gorgeous on a platter and tastes even better.
Ingredients
- Egg – Helps the panko stick to the chicken and creates a crispy coating.
- Panko bread crumbs – Gives the cutlets their golden, crunchy texture.
- Salt and pepper – Season generously for the best flavor.
- Chicken cutlets – Buy them pre-sliced or cut two chicken breasts horizontally and pound to an even thickness.
- Vegetable oil
- Pesto – Store-bought or make your own.
- Grated lemon zest and lemon juice
- Cherry tomatoes
- Baby arugula – Or your favorite salad greens.
- Bocconcini – If you can’t find bocconcini, cut a larger ball of fresh mozzarella into ½-inch pieces for the same soft, creamy bite.
How To Make Chicken Parmesan Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Beat the egg in a shallow dish. In a separate shallow dish, combine the panko with ¼ teaspoon salt and ¼ teaspoon pepper. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
Working one cutlet at a time, dip it into the beaten egg, allowing excess to drip off, then press it firmly into the panko mixture so the coating adheres. Repeat with all cutlets.
Heat 3 tablespoons of vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Add two cutlets and cook for about 2 minutes per side, or until crisp and golden brown. Transfer the cooked chicken to a paper towel–lined plate. Repeat with the remaining 3 tablespoons of oil and the remaining two cutlets. Loosely tent the chicken with foil and let it rest for 5 minutes to stay juicy.
In a large bowl, whisk the pesto, lemon zest, and lemon juice together to make the dressing. Add the cherry tomatoes, arugula, and bocconcini. Toss until everything is coated evenly, then season with salt and pepper to taste.
Arrange the salad on a serving platter. Slice the rested chicken crosswise into ½-inch strips and place over the top. Serve immediately while the chicken is still warm and crispy.
Serving Suggestions
This salad works beautifully as a full meal on its own, but you can also serve it with garlic bread, focaccia, or a small bowl of soup. For a heartier option, add cooked pasta or quinoa. A drizzle of balsamic glaze on top is also delicious and adds a sweet, tangy finish.
Storage Tips
Chicken Parmesan Salad is best enjoyed fresh, so the chicken stays crispy.
If storing leftovers, keep the salad and chicken separate:
- Chicken: Store in an airtight container for up to 3 days. Reheat in a skillet or air fryer to re-crisp.
- Salad + dressing: Store separately for 1–2 days; avoid storing already-dressed salad greens to prevent wilted greens.
Chicken Parmesan Salad
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 large egg
- 1 cup panko bread crumbs
- salt and pepper
- 4 4 ounce chicken cutlets ½-inch thick, trimmed
- 6 tablespoons vegetable oil
- ¼ cup pesto
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 12 ounces cherry tomatoes halved
- 5 cups baby arugula
- 1 cup bocconcini halved (4 ounces)
Instructions
- Beat the egg in a shallow dish. In another dish, combine panko with ¼ tsp salt and ¼ tsp pepper. Pat the chicken dry and season with salt and pepper. Dip each cutlet in egg, then coat in panko, pressing to adhere.
- Heat 3 tbsp oil in a 12-inch skillet over medium heat. Cook 2 cutlets until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate. Repeat with the remaining oil and cutlets. Tent with foil and rest 5 minutes.
- In a large bowl, whisk pesto, lemon zest, and lemon juice. Add tomatoes, arugula, and bocconcini; toss and season to taste.
- Arrange salad on a platter. Slice chicken into ½-inch strips and place on top. Serve immediately.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
