Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 5 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- ½ cup Italian dressing (homemade or store-bought)
- 2 tbsp olive oil (for frying)
Instructions
- Flatten chicken breasts to ensure even cooking. Season with salt, pepper, and minced garlic.
- Set up a breading station: one bowl with flour, another with beaten eggs, and the last with seasoned breadcrumbs. Dredge each breast in flour, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry each chicken breast until golden brown on both sides (about 5-7 minutes per side) or until internal temperature reaches 165°F (75°C).
- While chicken cools slightly, toss mixed greens and cherry tomatoes in a large bowl with Italian dressing.
- Slice the fried chicken and place it on top of the salad. Generously sprinkle with freshly grated Parmesan cheese.
- Serve immediately while warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg