Crispy Chicken Mediterranean Salad
User Reviews
5.0
21 reviews
Excellent
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Prep Time
45 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course, Salad
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Cuisine
American
Crispy Chicken Mediterranean Salad
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This crispy chicken mediterranean salad is such a delicious weeknight meal! Lots of spring greens with tomatoes, cucumbers, pepperoncini and more, the dilly lemon dressing takes it over the top! Huge crowd pleaser!
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Ingredients
crispy chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- 3 to 4 tablespoons olive oil
salad
- 6 to 8 cups spring greens or romaine lettuce
- kosher salt and pepper
- 1 cup cherry tomatoes, chopped
- ⅔ cup chopped cucumber
- ⅔ cup chopped pepperoncini
- ⅔ cup kalamata olives
- ⅓ cup crumbled Feta cheese
- ¼ cup sliced red onion
dilly dressing
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dill weed
- 2 garlic cloves, finely minced or pressed
- kosher salt and pepper
- ½ cup extra virgin olive oil
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Instructions
crispy chicken
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
salad
- Add the greens to a large bowl with a big pinch of salt and pepper. Toss well. Add on the tomatoes, cucumbers, pepperoncini, olives, feta and red onion. Top with the crispy chicken and add the dressing before serving.
dilly dressing
- Whisk together the lemon, vinegar, honey, dill, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be made ahead of time and stored in the fridge.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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