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Garden Salad with Chicken
5 from 18 votes

Garden Salad with Chicken

This Garden Salad with Chicken combines crisp mixed lettuce with thin apple wedges and dried cherries, topped with pan-fried, lightly breaded chicken cutlets. The chicken is coated in a seasoned panko crust, giving it a crunchy texture that contrasts with the fresh salad ingredients. A buttermilk and Greek yogurt dressing flavored with tarragon adds a tangy, herby finish that ties the elements together well. This salad offers a satisfying mix of textures and flavors suitable for a light main dish or lunch.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 428 kcal
Course: Salad
Cuisine: American

Ingredients

  • 8 cups lettuce torn into bite-size pieces, mixed leaves
  • 2 apple cored and cut into thin wedges (Fuji or Gala
  • 1/2 cup dried cherries cranberries can be substituted
CHICKEN
  • 2 chicken breast 6-8 ounces, boneless, skinless, trimmed, halved horizontally and pounded ½ inch thick
  • 1 egg large
  • 1 Tablespoon all-purpose flour
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano dried
  • ¼ teaspoon black pepper
  • ⅓ cup vegetable oil I used grape seed
DRESSING
  • 1/4 cup buttermilk low-fat
  • 2 tablespoons Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon tarragon chopped, fresh
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. Sprinkle each cutlet with ⅛ teaspoon of salt and let stand at room temperature for 20 minutes.
  2. Whisk egg and flour to together in a shallow dish until smooth. panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge each cutlet in egg mixture, then coat all sides in panko mixture. Press lightly if needed to so crumbs stick to the chicken. Set aside.
  3. Heat oil in a 10″ nonstick skillet over medium-high heat until the oil shimmers.Two at a time, place cutlets in pan and don’t move them until bottoms are crispy and golden in color. This takes about 1½ -2 minutes. Carefully flip cutlets, repeating on the second side. Transfer to paper towel lined plate and repeat with remaining cutlets.
  4. Let cool and slice each chicken cutlet.
  5. Whisk together in a small bowl, buttermilk, mayonnaise, white wine vinegar, and tarragon, and season with salt and pepper according to taste.
  6. Arrange lettuce, apples and cherries on plates. Add sliced chicken and drizzle with dressing.

Nutrition Information

Serving 1g Calories 428kcal (21%) Carbohydrates 44g (15%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 2g (10%) Polyunsaturated Fat 18g (106%) Cholesterol 73mg (24%) Sodium 269mg (11%) Fiber 5g (20%) Sugar 26g (52%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 428

% Daily Value*

Serving 1g
Calories 428kcal 21%
Carbohydrates 44g 15%
Protein 16g 32%
Fat 22g 34%
Saturated Fat 2g 10%
Polyunsaturated Fat 18g 106%
Cholesterol 73mg 24%
Sodium 269mg 11%
Fiber 5g 20%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.