Parmesan Crusted Chicken And Radish Salad Recipe

Name: Parmesan Crusted Chicken And Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None boneless skinless chicken breasts (5-6 oz each), trimmed; 3/4 cup packaged dried breadcrumbs; 2 tbsp freshly grated Parmesan cheese; 1 tbsp chopped flat-leaf parsley; 1/4 cup plain yogurt; 1/4 cup olive oil; 1 cup (15 oz) white beans, drained and rinsed; 1 clove garlic, crushed; None None Lemon wedges, to serve; None None FOR THE RADISH SALAD; 2 None radishes, trimmed and thinly sliced; 1/4 small onion, thinly sliced; 1 cup mixed salad greens; 2 tbsp lemon juice; 1 tbsp olive oil

Servings: persons

2 None boneless skinless chicken breasts (5-6 oz each), trimmed
3/4 cup packaged dried breadcrumbs
2 tbsp freshly grated Parmesan cheese
1 tbsp chopped flat-leaf parsley
1/4 cup plain yogurt
1/4 cup olive oil
1 cup (15 oz) white beans, drained and rinsed
1 clove garlic, crushed
None None Lemon wedges, to serve
None None FOR THE RADISH SALAD
2 None radishes, trimmed and thinly sliced
1/4 small onion, thinly sliced
1 cup mixed salad greens
2 tbsp lemon juice
1 tbsp olive oil

1
For the radish salad, combine the radish, onion and salad greens in a medium bowl. Drizzle with combined lemon juice and oil. Season and toss to combine.
2
For the chicken, using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin, gently pound the chicken between plastic wrap to 1/4 inch thick.
3
Combine the breadcrumbs, Parmesan cheese and parsley on a plate. Place the yogurt in a medium bowl. Dip the chicken in the yogurt, then coat in crumbs. Place on a plate. Cover with plastic wrap and refrigerate for 15 mins.
4
Heat the oil in a large skillet on medium heat. Cook the chicken for 5 mins each side or until golden and cooked through. Transfer to a plate and rest for 5 mins.
5
Meanwhile, cook the beans and garlic in 1/4 cup boiling water for 3-4 mins or until tender. Remove from the heat. Season with pepper, then mash with a fork.
6
.Spoon the salad and beans onto plates. Top with chicken. Serve with lemon wedges.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 2 None boneless skinless chicken breasts (5-6 oz each), trimmed, 3/4 cup packaged dried breadcrumbs, 2 tbsp freshly grated Parmesan cheese, 1 tbsp chopped flat-leaf parsley, and more.

Yes, Parmesan Crusted Chicken And Radish Salad 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.

That's it — enjoy your meal!

Parmesan Crusted Chicken And Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions