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Crunchy Parmesan Chicken Salad Recipe with Crispy Panko Chicken

Crunchy Parmesan Chicken Salad

Crispy Parmesan-panko chicken is sliced over crunchy romaine, fresh vegetables, shaved Parmesan, and lightly dressed Caesar salad. This four-serving meal is ready in about 35–40 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Parmesan Chicken
  • 4 breasts, about 5–6 ounces each Boneless, skinless chicken breasts
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 cup All-purpose flour
  • 2 eggs Large eggs
  • 1 cup Panko breadcrumbs
  • 1/2 cup Finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 3 tablespoons Olive oil, for pan-frying
Salad
  • 2 hearts, about 8 cups Large romaine hearts, chopped
  • 1 cup Cherry or grape tomatoes, halved
  • 1 cucumber Medium cucumber, sliced
  • 1/4 small onion Small red onion, thinly sliced
  • 1/3 cup Shaved or shredded Parmesan cheese
  • 1/2 to 3/4 cup Caesar dressing
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. If the chicken breasts are thick, slice them horizontally or pound them to an even thickness of about 1/2 inch. Season both sides with the kosher salt and black pepper.
  2. Place the flour in one shallow bowl and beat the eggs in a second bowl. In a third bowl, combine the panko, finely grated Parmesan, Italian seasoning, and garlic powder.
  3. Coat each chicken piece in flour, then dip it into the beaten egg, allowing excess to drip away. Press the chicken firmly into the Parmesan-panko mixture so the crumbs adhere to every surface.
  4. Heat the olive oil in a large skillet over medium to medium-high heat. Cook the chicken for about 3–4 minutes per side, depending on thickness, until golden brown and the center reaches 165°F/74°C.
  5. Transfer the cooked chicken to a rack or paper-towel-lined plate and let it rest for 3–5 minutes. Slice it into strips after resting.
  6. Toss the romaine, tomatoes, cucumber, red onion, and shaved or shredded Parmesan with 1/2 to 3/4 cup Caesar dressing and the optional lemon juice. Arrange the sliced chicken over the salad and serve immediately.

Notes

For a baked alternative, place the breaded chicken on a lightly greased baking sheet, spray or drizzle lightly with oil, and bake at 425°F/220°C for approximately 18–22 minutes, turning once if needed. Cook to 165°F/74°C. Keep chicken and dressed salad separate when storing so the coating stays crisp.