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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.

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

  1. 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.
  2. Adjust Dressing Consistency: Gradually add water in small increments while blending until the desired dressing consistency is reached. Set aside.
  3. 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.
  4. Beat Eggs: In another shallow bowl, crack and beat the eggs with a fork until smooth to prepare for dredging.
  5. Slice Chicken: Cut each chicken breast into 2-3 thin cutlets for even cooking and a delicate texture.
  6. 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.
  7. 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.
  8. Slice Cooked Chicken: Remove cooked chicken from the skillet and slice into thin strips for serving.
  9. Prepare Salad Base: Chop Napa cabbage, romaine, celery, green onions, and English cucumber, then place all into a large salad bowl.
  10. Toss Salad with Dressing: Pour the prepared Green Goddess dressing over the salad mixture and toss well to evenly coat all vegetables.
  11. 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

Find it online: https://bitesizedbenny.com/green-goddess-salad-with-parmesan-chicken-recipe/