Parmesan Chicken Salad

5 from 2 votes

My favorite edition of the weeknight quick salad, this Pan-Fried Parmesan Chicken Salad, has 3 simple salad ingredients you can whip up in a jiffy!

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If there was one dinner salad that I love to have often, it’s this Pan-Fried Parmesan Chicken Salad! I don’t always use the Parmesan on the chicken, and I vary the spices on the chicken and sometimes add more vegetables to the salad.

Pan-Fried Parmesan Chicken Salad on a white plate

But essentially, when I’m in a rush, it’s lettuce, tomatoes and pan-fried chicken, with olive oil, lemon juice and garlic for the dressing. I’m no fan of dried-out chicken, which is very common with chicken breast if its not cooked properly.

So I’ve learned from trial and error, that the best way to get juicy chicken breast is to cook it quickly and using high heat. This is the same idea when baking chicken, by the way.

For more salads:

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Parmesan Chicken Salad

My favorite edition of the weeknight quick salad, this Pan-Fried Parmesan Chicken Salad, has 3 simple salad ingredients you can whip up in a jiffy!
5 from 2 votes
Servings 1 servings
Course Salads
Calories 454
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins

Ingredients
  

  • 3 cups red leaf lettuce chopped
  • 1 vine-ripened tomato chopped
  • 1 tsp grated Parmesan cheese

Dressing

  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 clove garlic minced
  • Salt/pepper to taste

Pan-Fried Parmesan Chicken

  • 6 oz boneless skinless chicken breast
  • 2 tsp Parmesan cheese
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder
  • 2 tsp olive oil

Instructions

  • In a large salad bowl, add the lettuce, tomatoes and grated Parmesan cheese.
  • In a separate small bowl, whisk the ingredients of the dressing, then drizzle on top of the prepared salad bowl
  • To prepare the chicken, use a small skillet (since it’s only for 1 chicken breast). Add seasoning and Parmesan cheese to the chicken on both sides and season with salt/pepper to taste.
  • Heat the olive olive oil, and then place the chicken on the skillet. Cook on medium heat until the chicken is no longer pink and the juice run clear. This should take 8-12 minutes, and you can turn the chicken occasionally to ensure even browning on both sides.
  • Cut the chicken into cube pieces and add to the top of the prepared salad.
  • Enjoy immediately.

Nutrition

Serving: 1g, Calories: 454kcal, Carbohydrates: 11g, Protein: 38g, Fat: 28g, Saturated Fat: 5g, Cholesterol: 167mg, Sodium: 289mg, Potassium: 917mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8450IU, Vitamin C: 24.8mg, Calcium: 134mg, Iron: 3.4mg

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Pan-Fried Parmesan Chicken Salad on a plate

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