In the July/August issue of Food Network magazine, they had a section where they took popular dishes and turned them into salads. What a great way to get the flavor of an indulgent dish without the guilt and heartburn. Brilliant!
The one that caught my eye first was the Chicken-Parmesan-turned-salad -- pieces of juicy grilled chicken & chunks of mozzarella on a bed of salad greens with a drizzle of tomato-ey vinaigrette (similar to this sun-dried tomato vinaigrette) and a sprinkle of flaky Parmesan bread crumbs.
Yep, I think that includes all the components of Chicken Parm.
Except the puddle of grease left on the plate. But I think we'll live.
Chicken Parmesan Salad
from Food Network Magazine, July/August 2010
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 panko breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces bocconcini (small mozzarella balls), quartered
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.
1. Panko bread crumbs are flakier than normal bread crumbs and are usually found in the Asian section of the grocery store.
Print Recipe Text Only
Originally posted on Perrys' Plate