Fried Chicken Parmesan Salad
Updated Aug 21, 2025
Chicken Parmesan Salad is a twist on a classic pasta dish. Make the chicken in the air fryer for a nice crisp texture!
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try my fried chicken parmesan salad!
This chicken parmesan salad is what I make when I want something that tastes a little indulgent but still feels light. I use air fried chicken instead of pan-frying it, which keeps the breading crispy without all the oil.
The salad itself is simple greens, a quick vinaigrette, and some shaved Parmesan but it works because the chicken has all the flavor. I’ve been making this on repeat lately for lunch, and it actually holds up well if I prep everything ahead.
Happy Cooking!
– Yumna
Fried Chicken Parmesan Salad Ingredients
- Chicken breasts: Use boneless, skinless chicken breasts for this recipe. I “fry” the chicken in the air fryer, so it’s nice and crispy but has less fat compared to deep frying.
- Seasonings: Salt, pepper, paprika, and garlic powder.
- Eggs: They’re a binder to help the breadcrumbs and seasonings stick to the chicken.
- Breadcrumbs: I prefer to use panko breadcrumbs for a super crispy texture. Fine breadcrumbs or gluten-free breadcrumbs also work.
- Parmesan cheese: For the best taste and texture, I recommend freshly grated Parm rather than pre-grated Parm.
- Mixed greens: I serve the chicken on top of fresh mixed greens. Romaine lettuce, baby spinach, and arugula all work great. Choose your favorite for the salad with chicken Parmesan!
- Salad dressing: Extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, salt, and pepper.
How to Make Fried Chicken Parmesan Salad
Fried Chicken Parmesan Salad
Ingredients
For The Chicken:
- 2 chicken breast halved horizontally
- Salt and pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the salad:
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon plus lemon wedge for garnish
- 1 teaspoon Dijon mustard
- ¼ teaspoon oregano
- Kosher salt
- black pepper
- Mixed greens
- Shaved Parmesan cheese
Instructions
- Preheat air fryer to 375°F.
- Season the chicken with salt and pepper. Crack the eggs in a medium bowl and whisk until beaten. Stir together the panko breadcrumbs, Parmesan, paprika, and garlic powder in a second bowl.
- Dip the chicken in the eggs, rotating to evenly coat. Next, dredge chicken into the breadcrumb mixture to evenly coat, ensuring none of the chicken is exposed. Place on a wire rack and spray generously with the cooking spray.
- Transfer the chicken to the air fryer and cook until golden brown and cooked through, 4 minutes per side. Remove from the air fryer and allow to cool enough to handle. Slice into thin strips.
- While the chicken is cooking, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Serve the sliced chicken Parmesan over greens with the vinaigrette and shaved Parmesan cheese.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Fried Chicken Parmesan Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Make it meatless. Swap the chicken with eggplant for a veggie twist.
- Upgrade the greens. Try shaved broccoli, radicchio, fennel, or Brussels sprouts as the salad base for the chicken Parmesan.
- Add more crunch. Roasted red peppers and homemade croutons are nice additions.
Recipe Tips
- Halve the chicken breasts before you dredge them. They’ll cook quicker in the air fryer this way.
- Spray the chicken with oil before cooking it. This helps the chicken brown evenly and stops the breadcrumbs from swirling into the air fryer fan.
- Don’t overdress the salad. The chicken is the star of the dish, and too much dressing can overpower the crispy Parmesan flavor.
- Add the chicken right before serving. If the warm chicken sits on the greens for too long, the breading will get soggy and the greens will wilt. Or, serve the chicken on the side.
Serving Ideas
- Bread: Garlic Cheese Bread, Quinoa Pizza Crust Breadsticks, Grilled Cheese Dippers
- Veggies: Air Fryer Broccoli, Roasted Cabbage, Cauliflower Au Gratin
- Potatoes: Air Fryer Potatoes, Baked Potato Wedges, Roasted Sweet Potatoes
FAQs
You can bread the chicken up to a day ahead of time and keep it covered in the fridge until you’re ready to cook. The cooked chicken will keep well in an airtight container for up to 4 days in the fridge. To reheat, air fry at 370ºF for 3–4 minutes or until warmed through.
You can freeze the cooked chicken for up to 3 months. To reheat, thaw it in the fridge overnight and air fry at 350º for 8–12 minutes or until warmed through. If you forget to thaw it, you can still air fry the chicken from frozen, but thawing first gives it a better texture.
Bake the chicken in the oven at 350°F for 25–30 minutes until cooked through, or shallow fry it on the stovetop.
Comments
I made this recipe and it was delicious! Thank you!
You’re so welcome! Glad you enjoyed it!
I absolutely love all your recipes and tips. I just got my first air fryer and have not cooked much in it yet so I really appreciate your chicken recipe. It looks delicious and so easy. I plan to make it tonight for dinner. Thank you!
Thank you so much!! Hope you enjoyed it!
This was so good!! The only thing different I did was that I added some chopped red onion, carrots and cherry tomatoes to the mixed greens. The chicken was wonderfulโฆI think I ate more than my share though. Adding this to my favorites!
Thank you so much! Love the additions sounds amazing!
Yumna, I had all ingredients except the oregano…..the liked the combo of the mustard & lemon…very nice! I added a few capers this time but definitely want to redo with the oregano.
Oh yum! Capers sound delicious! You can use Italian seasoning in place of the oregano as well.
Very good! I just used my air fryer for the first time and the chicken was soooo crispy! I pounded the chicken breasts so they were the same thickness. I will definitely make this again. Thanks for the recipe!
Thank you! I love that. Glad you enjoyed!