Grilled Chicken Salad With Parmesan Breadcrumbs

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4
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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

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


  1. 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. 
  2. 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.
  3. 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.
  4. 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.