Chicken Parmesan Salad is a fresh, flavorful meal combining crispy chicken cutlets with cherry tomatoes, arugula, bocconcini, and a bright pesto-lemon dressing. A quick, satisfying dinner or lunch that tastes restaurant-worthy.
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.
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.