Grilled Chicken Salad With Parmesan Breadcrumbs

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4
Level:
Easy

Ingredients
  • 1 plum tomato, halved
  • 4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon dried oregano
  • 1 bunch fresh basil, torn
  • 1/3 cup grated parmesan
  • Kosher salt and freshly ground pepper
  • 2 skinless, boneless chicken breasts (about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 8 cups Italian-blend salad greens or baby arugula
  • 8 ounces bocconcini (small mozzarella balls), quartered
Directions
  • Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.

  • Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.

  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.

  • Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

  • Photographs by Kate Sears


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    This recipe is featured in:

    Wine 101