Introduction

The Green Goddess Salad with Parmesan Chicken is a fresh and flavorful meal that combines crisp vegetables with a creamy herb dressing and crispy, cheesy chicken. It’s perfect for a light lunch or a satisfying dinner that feels both indulgent and healthy.

Green Goddess Salad with Parmesan Chicken Recipe - Recipe Image

Ingredients

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

Step 1: Prepare the green goddess dressing by adding all ingredients except the water into a blender. Blend until smooth.
Step 2: Slowly add water in small increments, blending between each addition, until the dressing reaches your desired consistency.
Step 3: In a shallow bowl, combine Parmesan cheese, bread crumbs, salt, garlic powder, and pepper. In a separate shallow bowl, beat the eggs with a fork.
Step 4: Slice each chicken breast into 2–3 thin cutlets. Dip each cutlet first in the beaten eggs, then dredge in the Parmesan breadcrumb mixture, coating evenly.
Step 5: Heat olive oil in a large skillet over medium-high heat. When hot, cook the chicken cutlets in a single layer for 3–4 minutes on one side, then flip and cook 2–3 minutes more until fully cooked (internal temperature of 165˚F). Cook in batches if necessary.
Step 6: Remove cooked chicken from the skillet and slice into thin pieces.
Step 7: Chop the napa cabbage, romaine, celery, green onions, and cucumber. Place all chopped vegetables in a large salad bowl.
Step 8: Toss the salad with the green goddess dressing until well coated. Top with sliced Parmesan chicken and sprinkle additional grated Parmesan over the salad before serving.

Tips & Variations

Use homemade bread crumbs for extra crunch and flavor in the chicken coating.
For a lighter version, bake the chicken cutlets at 400°F for 15-20 minutes instead of frying.
Add avocado or cherry tomatoes to the salad for extra color and texture.
If you prefer a spicier dressing, add a pinch of cayenne pepper or a splash of hot sauce.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave before adding to the salad. Dress the salad just before serving to keep it fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken cut?

Yes, thinly sliced chicken thighs work well and tend to stay juicy. Just adjust cooking time accordingly as thighs may take slightly longer to cook through.

Is there a vegetarian alternative for the Parmesan chicken?

You can swap the chicken with crispy baked tofu or tempeh coated in the same Parmesan breadcrumb mixture for a delicious vegetarian option.

Green Goddess Salad with Parmesan Chicken Recipe

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4.8 from 91 reviews

This Green Goddess Salad with Parmesan Chicken combines a fresh, herbaceous dressing with crisp vegetables and tender, crispy chicken cutlets. The creamy Greek yogurt-based dressing features parsley, basil, dill, and chives, while the Parmesan-crusted chicken adds a satisfying savory crunch. Perfect for a light yet flavorful meal, this salad balances freshness and protein for a delicious and nutritious lunch or dinner.

Author: Bella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Salad
Method: Frying
Cuisine: American

Ingredients

Scale

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

Prepare the Green Goddess Dressing: Add Greek yogurt, fresh parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil into a blender. Blend until smooth and creamy.
Adjust Dressing Consistency: Gradually add water in small increments while blending until the desired dressing consistency is reached. Set aside.
Mix Parmesan Coating: In a shallow bowl, combine grated Parmesan cheese, Italian-style panko bread crumbs, salt, garlic powder, and ground black pepper. Mix well.
Beat Eggs: In another shallow bowl, crack and beat the eggs with a fork until smooth to prepare for dredging.
Slice Chicken: Cut each chicken breast into 2-3 thin cutlets for even cooking and a delicate texture.
Coat Chicken Cutlets: Dredge each chicken cutlet first in the beaten eggs, then coat thoroughly with the Parmesan breadcrumb mixture to ensure a crispy crust.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer and cook for 3-4 minutes on one side. Flip and cook an additional 2-3 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Cook in batches to avoid overcrowding.
Slice Cooked Chicken: Remove cooked chicken from the skillet and slice into thin strips for serving.
Prepare Salad Base: Chop Napa cabbage, romaine, celery, green onions, and English cucumber, then place all into a large salad bowl.
Toss Salad with Dressing: Pour the prepared Green Goddess dressing over the salad mixture and toss well to evenly coat all vegetables.
Assemble and Serve: Arrange the sliced Parmesan chicken on top of the tossed salad, garnish with additional grated Parmesan cheese, and serve immediately.

Notes

Chicken cutlets should be sliced thinly to ensure quick and even cooking.
Adjust water in the dressing based on preferred thickness; add gradually for best texture.
Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Cooking chicken in batches prevents steaming and preserves a crispy crust.
For a gluten-free option, substitute panko with gluten-free bread crumbs and verify other ingredient labels.

Keywords: Green Goddess Salad, Parmesan Chicken, Healthy Salad, Crispy Chicken, Herb Dressing, Easy Dinner, Low Carb Salad