This hearty green salad is chock-full of nutritious ingredients and topped with the most delicious baked breaded chicken. It’s guaranteed to hit the spot.
- Prep time 20 minutes
- Total time 55 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 400°F; line baking sheet with parchment paper. Set aside.
Place flour in bowl and season with salt and pepper; stir to combine. In second bowl, beat eggs. In third bowl, combine panko and dried breadcrumbs and grated Parmesan; season with salt and pepper. One at a time, dip chicken breasts in flour, then eggs, then bread crumb mixture, pressing lightly to adhere. Dip again in egg, then in bread crumb mixture to obtain a thick coating. Place breasts on prepared baking sheet and spray with cooking spray. Bake until chicken is cooked through and breading is golden brown and crispy, 30 to 35 minutes. (Place chicken under broiler for a few minutes at the end of baking, if desired.)
Meanwhile, place green and sugar snap peas, arugula, microgreens, chickpeas, pepitas and onion in bowl. A few minutes before chicken is done, pour Honey Lemon Vinaigrette over salad; toss gently to coat. Divide salad among bowls. Slice crispy chicken and serve over salad. Sprinkle with Parmesan and lemon zest, and drizzle with honey, if using. Serve with lemon wedges.
Honey Lemon Vinaigrette In bowl, whisk together 6 tbsp olive oil, 3 tbsp liquid honey, 2 tbsp lemon juice, 1 tbsp each white wine vinegar and Dijon mustard, and 1 small shallot, minced. Season with salt and pepper. Makes 2/3 cup.
Nutritional facts Per serving: about
- Calories 845
- Total fat 32 g
- Saturated fat 6 g
- Cholesterol 215 mg
- Sodium 600 mg
- Total carbohydrate 89 g
- Fibre 12 g
- Sugars 27 g
- Protein 50 g
- Iron 8.4 mg
