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