ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
97% would make again

Creamy Garlic Parmesan Crispy Chicken Salad

Tasty Team

Under 30 minutes

Inspired by foodnetwork.com

Under 30 minutes

Ingredients

for 4 servings

Chicken

  • 1 ½ cups panko breadcrumbs (75 g)
  • ¼ cup parmesan cheese (30 g), grated
  • 1 teaspoon salt, plus more for taste
  • 1 teaspoon pepper, plus more for taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 chicken breasts
  • 1 cup all purpose flour (125 g)
  • 3 large eggs, beaten
  • 2 tablespoons olive oil

Dressing

  • ⅔ cup sour cream (155 g)
  • ⅓ cup buttermilk (80 mL)
  • ¼ cup parmesan cheese (30 g), grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt, to taste
  • freshly ground black pepper, to taste

Salad

  • 16 oz mixed greens (455 g)
  • 2 cups mixed cherry tomato (400 g), halved
  • ½ red onion, thinly sliced

Nutrition Info

  • Calories 709
  • Fat 30g
  • Carbs 63g
  • Fiber 5g
  • Sugar 11g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C).
  2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  3. Season the chicken breasts on both sides with pepper and salt to taste.
  4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  7. While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  10. Enjoy!

Ingredients

for 4 servings

Chicken

  • 1 ½ cups panko breadcrumbs (75 g)
  • ¼ cup parmesan cheese (30 g), grated
  • 1 teaspoon salt, plus more for taste
  • 1 teaspoon pepper, plus more for taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 chicken breasts
  • 1 cup all purpose flour (125 g)
  • 3 large eggs, beaten
  • 2 tablespoons olive oil

Dressing

  • ⅔ cup sour cream (155 g)
  • ⅓ cup buttermilk (80 mL)
  • ¼ cup parmesan cheese (30 g), grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt, to taste
  • freshly ground black pepper, to taste

Salad

  • 16 oz mixed greens (455 g)
  • 2 cups mixed cherry tomato (400 g), halved
  • ½ red onion, thinly sliced

Nutrition Info

  • Calories 709
  • Fat 30g
  • Carbs 63g
  • Fiber 5g
  • Sugar 11g
  • Protein 45g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C).
  2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  3. Season the chicken breasts on both sides with pepper and salt to taste.
  4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  7. While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  10. Enjoy!

Inspired by foodnetwork.com

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.