Grilled Chicken Salad With Parmesan Breadcrumbs Recipe

Name: Grilled Chicken Salad With Parmesan Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 plum tomato, halved; 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar; 2 tablespoons red wine vinegar; 1 clove garlic; 1/2 teaspoon dried oregano; 1 bunch fresh basil, torn; 1/3 cup grated parmesan; Kosher salt and freshly ground pepper; 2 skinless, boneless chicken breasts (about 1 pound); 3 tablespoons extra-virgin olive oil; 1 cup breadcrumbs; 2 tablespoons chopped fresh parsley; 8 cups Italian-blend salad greens or baby arugula; 8 ounces bocconcini (small mozzarella balls), quartered

Servings: persons

1 plum tomato, halved
4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1 bunch fresh basil, torn
1/3 cup grated parmesan
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound)
3 tablespoons extra-virgin olive oil
1 cup breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces bocconcini (small mozzarella balls), quartered

1
Preheat a grill to high.
2
Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
3
Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
4
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
5
Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 plum tomato, halved, 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar, 2 tablespoons red wine vinegar, 1 clove garlic, and more.

Yes, Grilled Chicken Salad With Parmesan Breadcrumbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad With Parmesan Breadcrumbs

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