Kathy's Italian Chicken Salad

Kathy's Italian Chicken Salad

One of the best parts of Mix & Match Monday is discovering new favorites from our customers. This week's recipe was inspired by Kathy, one of our wonderful regulars, who shared this delicious summer salad with us. We loved it so much, we had to pass it along.

Serves: 4

Ingredients

For the Chicken

  • 3 boneless, skinless chicken breasts
  • ½ cup grated Parmesan cheese
  • ¾ cup Italian-style breadcrumbs
  • 1 egg, beaten
  • Salt and freshly cracked black pepper
  • 2–3 tbsp Milanese Gremolata Olive Oil

For the Salad

  • 5 oz baby arugula
  • 1 cup mozzarella pearls
  • 1½ cups cherry tomatoes, halved

Dressing

  • 3 tbsp Milanese Gremolata Olive Oil
  • 2 tbsp Aceto Balsamico di Modena
  • Pinch of salt
  • Freshly cracked black pepper

Directions

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and lightly brush it with a little Milanese Gremolata Olive Oil.
  3. Pound the chicken breasts to an even thickness and season with salt and pepper.
  4. Dip each chicken breast into the beaten egg, then coat with the Parmesan and breadcrumb mixture, pressing gently so the coating adheres.
  5. Place the chicken on the prepared baking sheet and lightly drizzle or brush the tops with the 2 tablespoons of Milanese Gremolata Olive Oil.
  6. Bake for 20–25 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
  7. While the chicken bakes, whisk together the dressing ingredients.
  8. Arrange the arugula, mozzarella pearls, and cherry tomatoes on a large serving platter.
  9. Slice the chicken and place it over the salad.
  10. Drizzle with the Milanese Gremolata Olive Oil and Aceto Balsamico di Modena dressing just before serving.

Serving Suggestions

  • Serve with warm artisan bread.
  • Add shaved Parmesan for an extra layer of flavor.
  • Perfect for lunch on the patio or an easy summer dinner.

What You'll Taste

A crispy Parmesan crust, bright herbs and citrus from the Milanese Gremolata, rich balsamic, peppery arugula, sweet tomatoes, and creamy mozzarella in every bite.

Olivetta Tip

Let the chicken rest for 5 minutes before slicing. It helps keep the chicken juicy while the crispy Parmesan coating stays intact.

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