Parmesan Chicken Salad

Breaded chicken over spring salad mix with lemon and parmesan

This recipe is one of our meal prepping staples. I’ll make the chicken on Sunday and then we will reheat it in the toaster oven for dinner.  I love this recipe because you have the warm crispy chicken served over cool greens with a tart lemony dressing.

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Breaded chicken served over salad with lemon dressing
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Parmesan Chicken Salad

Crispy spring greens served with a warm breaded chicken breast and a lemon vinaigrette.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Keyword: Crispy, Greens, Lemon, Spring
Servings: 6

Ingredients

  • 3 Eggs
  • ¼ Cup Milk
  • 1 Cup Flour
  • 1 Cup Seasoned Bread Crumbs
  • ⅓ Cup Parmesan grated, plus more for topping
  • 1 tsp Salt
  • ½ tsp Pepper
  • 6 Chicken Breast Filet thinly sliced
  • ¾ Cup Olive Oil
  • 2 tbsp Lemon Juice
  • 1 tsp Dijon Mustard
  • 16 oz Spring Lettuce Mix

Instructions

  • Set up breading stations.
    Flour Station - Mix flour with salt and pepper
    Egg Station - Eggs and milk
    Breading - Breadcrumbs and Parmesan
  • Dip chicken in flour, then egg, then breading. Be sure to press the breading into the chicken.
    Heat 2 Tbsp of olive oil in a skillet on medium heat.  Cook chicken 2 - 3 minutes per side until cooked through and lightly browned.  Add additional olive oil as needed.
  • Lemon Dijon Dressing:
    Mix ½ Cup of Olive oil, 2 Tbsp of Lemon Juice and 1 tsp of Dijon mustard. I usually place everything in a Tupperware and shake it until it is fully mixed.
  • Dress spring mix with dressing and serve warm chicken on top with an extra sprinkling of Parmesan.