Fried Chicken Parmesan Salad

Print Recipe

5 from 34 votes

Chicken Parmesan Salad is a twist on a classic pasta dish. Make the chicken in the air fryer for a nice crisp texture!

Prep Time5

Cook Time12

Total Time17

Course: Salads

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

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.

Notes

Storage: 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.

Nutrition

QR code

Scan code to view the full recipe on your phone.