Crispy Chicken Salad with Vinaigrette

Here’s a recipe for making a crispy chicken salad with vinaigrette, revisited with an Italian twist.

Ingredients

• 2 skinless, boneless chicken breasts
• Italian breadcrumbs (e.g., herb-flavored breadcrumbs)
• 1 egg
• Wheat flour for breading
• Extra virgin olive oil for frying
• 150 g of mixed salad greens (lettuce, arugula, radicchio, etc.)
• 10 cherry tomatoes
• 1/2 cucumber
• 50 g of Parmesan cheese flakes
• Salt and pepper to taste

For the vinaigrette:

• 3 tablespoons of balsamic vinegar
• 1 tablespoon of honey
• 1 teaspoon of Dijon mustard
• 6 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Cut the chicken breasts into strips.
2. Prepare three plates: one with the flour, one with the beaten egg, and a third with the Italian breadcrumbs.
3. Dredge each strip of chicken in the flour, dip it in the egg, and then coat with the breadcrumbs.
4. In a pan, heat plenty of extra virgin olive oil and fry the breaded chicken strips until they are golden and crispy. Then place them on paper towels to remove excess oil.
5. Wash the salad greens, cherry tomatoes, and cucumber. Dry them well and cut the cherry tomatoes in half and the cucumber into thin slices.
6. In a large salad bowl, mix the mixed greens, cherry tomatoes, cucumber, and Parmesan flakes.

For the vinaigrette:

1. In a bowl, mix the balsamic vinegar with honey, mustard, salt, and pepper.
2. Gradually add the olive oil while stirring until the mixture emulsifies.

Pour the vinaigrette over the salad and mix well. Place the crispy chicken strips on top of the salad and serve immediately.

Curiosity

Italian breadcrumbs are often flavored with herbs such as parsley, oregano, and basil, which add an extra aromatic touch to the chicken’s crispiness. The Parmesan cheese not only adds a savory element but ties in with the Italian roots of this recipe variant.