Crispy Chicken Salad with Winter Greens and Citrus

Golden, crispy chicken cutlets paired with bright winter greens and juicy citrus make for a perfectly balanced meal that’s both comforting and refreshing. The crispy, pan-fried chicken adds satisfying crunch, while a simple salad of seasonal greens and sliced citrus brings a fresh, slightly tangy contrast. This crispy chicken salad is easy enough for a weeknight dinner yet elegant enough for entertaining—ideal for making the most of winter’s vibrant flavors.

Why You’ll Love This Crispy Chicken Salad

This dish is the perfect mix of crispy, juicy, and fresh. The chicken cutlets are coated in a light, golden crust that stays crispy without being heavy, and the citrus salad adds a bright, fresh, and slightly sweet contrast that keeps the meal light and refreshing. Winter greens provide a slight bitterness that balances the richness of the chicken, making every bite perfectly balanced.

Ingredient Notes

Chicken Cutlets. Thinly sliced chicken breasts cook quickly and evenly, ensuring a crispy exterior and juicy interior

Breadcrumbs. Panko breadcrumbs creates the perfect crispy coating

Parmesan Cheese. I add grated parmesan to the breadcrubs for a savory, umami-rich flavor. Garnish the salad with more parmesan (I prefer shaved parmesan in salads but grated will also work!) to tie together the flavors of the dish.

Winter Greens. Their bitterness and pepperiness balance the richness of the crispy chicken. Try radicchio, arugula, or curly endive for a mix of textures and slight bitterness.

Parsley. Its natural freshness makes salads taste lighter and more vibrant. I prefer flat leaf parsley, but you can substitute curly parsley if that’s what you have on hand.

Parsley is not just a garnish!! I love using it either alone or mixed with another green in salads for it’s fresh, slightly peppery, and mild flavor. It has a bright, herbaceous quality that enhances other ingredients without overpowering them.

Citrus. Oranges bring a juicy, refreshing contrast to the dish. Use a mix of navel, Cara Cara, and blood oranges for the most visually stunning salad

Balsamic Vinaigrette. Poured over the dish, it will coat the greens and soak into the chicken, adding another layer of flavor without overpowering the other components.

Tips for Making This Recipe

1. Cut the Chicken Into Thin Cutlets – This ensures the chicken cooks at the same rate and remain juicy.
2. Season the Chicken in Layers – I like to season the chicken, flour, and breadcrumbs all with salt and pepper to get the best flavored chicken.
3. Don’t Overcrowd the Pan – Fry the chicken in batches to maintain a crispy crust.
4. Slice Oranges into Rounds – Instead of segmenting the oranges, I find it easier to cut away the peel and pith (the white part) and slice into thin rounds.

More Citrus Season Recipes You’ll Love

• Citrus Ginger Tea
• Rosemary and Grapefruit Olive Oil Cake

Crispy Chicken Salad with Winter Greens and Citrus

Author: Sammy

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Crispy Chicken Salad with Winter Greens and Citrus is a perfect balance of crunchy, bright, and refreshing. A simple elegant meal for any occasion!

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: American

Ingredients

Winter Greens and Citrus Salad

• 1 head radicchio can substitute 1 head curly endive or 4 c of arugula
• 2 c loosely packed flat leaf parsley large stems removed
• 3 oranges
• shaved parmesan cheese for serving

Balsamic Vinaigrette

• ¼ c balsamic vinegar
• 2 tsp dijon mustard
• salt and pepper
• ⅓ c extra virgin olive oil

Crispy Chicken Cutlets

• 1 lb boneless, skinless chicken breasts or cutlets
• salt and pepper
• 1/2 c all purpose flour
• 2 eggs
• 1 c panko breadcrumbs
• 1/2 c finely grated parmesan cheese
• neutral oil for pan frying such as canola or vegetable oil

Instructions

Prep the Salad

• Cut the head of radicchio in half, remove the core, and cut into bite-sized pieces. Add the radicchio to a large salad bowl along with the parsley
• Cut away the peel and pith from the oranges and cut into rounds. Add the orange slices to the salad bowl, and set aside.
• Mix up the vinaigrette by combing all ingredients in a small jar and shake to emulsify. Set aside.

Bread and Cook the Chicken

• If you're starting from chicken breasts, slice each breast in half horizontally. Season both sides of the chicken generously with salt and pepper.
• Prepare dredging station: arrange three shallow bowls from left to right, and place the chicken on the far left of the bowls. Add the flour to the first bowl and season with salt and pepper. Crack the eggs into the second bowl and beat together. In the third bowl, mix together the breadcrumbs and parmesan cheese and season with salt and pepper. Place a plate or tray for the breaded chicken at the far right of the line.
• Working one piece of chicken at a time, dip the chicken in the flour to coat it on all sides. Next dip it in the eggs to coat both sides, letting the excess drip off. Transfer the chicken to the breadcrumb mixture and press the breadcrumbs into both sides of the chicken so its thoroughly coated. Move the breaded chicken to the plate and repeat with the remaining pieces.
• Set a wire rack over a sheet pan (or line it with paper towels) next to your stove. Heat a generous amount of oil in a large, heavy bottomed pan over medium-high heat. When the oil is hot, cook 1-3 breaded cutlets at a time, depending on how many pieces your pan can hold without overcrowding the pan. Cook until golden on each side, about 3 minutes per side, then transfer to the rack to drain.

Assemble and Serve

• Pour the vinaigrette over the salad and mix well. Add a chicken cutlet to each plate, top with salad and a healthy sprinkle of shaved parmesan cheese. Serve immediately.

Notes

All the components can be prepared in advance, except the oranges, and stored separately in the fridge. Before serving, warm the chicken in an oven at 400℉ for 10 minutes. Peel and slice the oranges and assemble the salad with the radicchio/parsley, oranges, and prepared vinaigrette.