Crispy Chicken Mediterranean Salad
User Reviews
5
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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
Description
The chicken breasts are thinly sliced, seasoned, then dipped in beaten egg and coated with a mixture of seasoned breadcrumbs and Parmesan cheese. The cutlets are fried in olive oil until golden and cooked through, yielding a crunchy exterior and moist interior. This method produces tender, flavorful chicken with a satisfying crisp crust.
The salad features a mix of spring greens or romaine lettuce enhanced by cherry tomatoes, cucumbers, chopped pepperoncini, kalamata olives, sliced red onion, and crumbled feta cheese. These ingredients contribute a range of textures and tangy, briny flavors that complement the chicken's richness.
A homemade dilly dressing made with lemon juice, red wine vinegar, honey, minced garlic, dill weed, and extra virgin olive oil is whisked together and seasoned well with salt and pepper. This dressing adds brightness and herbaceous notes, finishing the dish with a balanced tang. The salad works well as a complete meal, combining crisp vegetables and protein in one plate.
Ingredients
crispy chicken
- 1 pound boneless, skinless chicken breasts
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup Parmesan Cheese finely grated
- 3 to 4 tablespoons olive oil
salad
- 6 to 8 cups spring greens or romaine lettuce
- salt kosher salt
- black pepper kosher salt
- 1 cup cherry tomatoes chopped
- ⅔ cup cucumber chopped
- ⅔ cup Pepperoncini chopped
- ⅔ cup kalamata olives
- ⅓ cup feta cheese crumbled
- ¼ cup red onion sliced
dilly dressing
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dill weed
- 2 garlic finely minced or pressed, cloves
- salt kosher salt
- black pepper kosher salt
- ½ cup extra virgin olive oil
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.
User Reviews
Overall Rating
5
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