Green Goddess Salad with Parmesan Chicken

parmesan chicken breasts sliced and placed over green goddess salad in a large white bowl with two wooden spoons

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Green Goddess Salad with Parmesan Chicken

This green goddess salad with parmesan chicken is the perfect mix of healthy and comforting. It's loaded with crispy vegetables, a creamy herb-filled dressing and a crusted parmesan and Italian-style panko chicken that will have everyone begging for seconds!

Prep Time20

Cook Time10

Total Time30

Servings: Servings

Calories: 469kcal

Ingredients

For the Green Goddess Dressing

1 cup greek yogurt
½ cup fresh parsley leaves
½ cup fresh basil leaves
2 tablespoons dill
2 tablespoons chopped chives
1 clove garlic
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh lemon juice
¼ cup olive oil
¼ water more or less to thin

For the Salad

½ head napa cabbage shredded
1 heart romaine finely chopped
3 stalks celery chopped
3 green onions diced
1 english cucumber diced

For the parmesan chicken

1 pound chicken breast
½ cup grated parmesan cheese plus more for garnish
½ cup Italian Style panko bread crumbs
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
2 eggs
1 tablespoon olive oil

Instructions

For the green goddess dressing:

Add all ingredients except the water to a blender and blend until smooth.
Add water in small increments until you reach the desired consistency for your dressing.

For the parmesan chicken:

In a shallow bowl, combine the parmesan cheese, bread crumbs, salt, pepper and garlic powder. Mix.
In another shallow bowl, crack the eggs and beat them with a fork.
Slice each chicken breast in 2-3 very thin cutlets.
Dredge each cutlet in egg, then coat in the parmesan breadcrumb mixture.
Heat oil in a large skillet over medium high heat. Once hot, add the cutlets in a single layer. Cook 3-4 minutes, then flip and cook an additional 2-3 minutes or until chicken is cooked through (165˚F internal temp.)
Cook chicken in batches if needed. Once the chicken is done, remove from the skillet and slice into thin slices.

For the salad:

Chop all ingredients and place them in a large salad bowl.
Toss the salad with the green goddess dressing. Then place sliced chicken on top and grate fresh parmesan cheese over the top.

Notes

For the Green Goddess Dressing:

Herbs listed are my usual additions. You can use different herb quantities or combinations and still get a great result. The key is using at least one cup of fresh herbs. Dried herbs will not work in this dressing.

For the Chicken:

If you can't find panko bread crumbs in Italian style, you can add 1 teaspoon of Italian seasoning to plain panko bread crumbs.

For serving:

This salad makes 4 entree sized salads. You can reduce the size and make it into 6-8 small side sized salads.

Nutrition