Here’s a delicious Chicken Salad recipe that’s crispy, cheesy, and full of flavor:
Crispy Cheesy Chicken Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 4 cups mixed greens (such as spinach, arugula, or lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded mozzarella cheese (optional)
- 1/4 cup shredded cheddar cheese (optional)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
-
Prepare the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- In a shallow bowl, mix panko breadcrumbs and grated parmesan cheese.
- Heat olive oil in a skillet over medium heat.
- Dredge the chicken breasts in the breadcrumb mixture, pressing down to coat evenly.
- Cook the chicken in the skillet for about 6-7 minutes on each side or until golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F/74°C).
- Remove from heat and let it rest for 5 minutes before slicing into thin strips.
-
Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
-
Assemble the Salad:
- In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion together.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the crispy, sliced chicken.
- Sprinkle shredded mozzarella and cheddar cheese over the top for that extra cheesy kick (optional).
-
Serve:
- Serve the salad immediately, garnished with extra cheese or fresh herbs like basil if desired.
This chicken salad has that perfect crispy, cheesy texture from the chicken, plus the refreshing crunch of the veggies and a tangy, creamy dressing to bring it all together. Enjoy!
Here’s a delicious Chicken Salad recipe that’s crispy, cheesy, and full of flavor:
Crispy Cheesy Chicken Salad
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 4 cups mixed greens (such as spinach, arugula, or lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup shredded mozzarella cheese (optional)
- 1/4 cup shredded cheddar cheese (optional)
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions:
-
Prepare the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- In a shallow bowl, mix panko breadcrumbs and grated parmesan cheese.
- Heat olive oil in a skillet over medium heat.
- Dredge the chicken breasts in the breadcrumb mixture, pressing down to coat evenly.
- Cook the chicken in the skillet for about 6-7 minutes on each side or until golden brown and crispy on the outside and fully cooked inside (internal temperature of 165°F/74°C).
- Remove from heat and let it rest for 5 minutes before slicing into thin strips.
-
Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
-
Assemble the Salad:
- In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, and red onion together.
- Drizzle the dressing over the salad and toss gently to combine.
- Top the salad with the crispy, sliced chicken.
- Sprinkle shredded mozzarella and cheddar cheese over the top for that extra cheesy kick (optional).
-
Serve:
- Serve the salad immediately, garnished with extra cheese or fresh herbs like basil if desired.
This chicken salad has that perfect crispy, cheesy texture from the chicken, plus the refreshing crunch of the veggies and a tangy, creamy dressing to bring it all together. Enjoy!