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Arugula Salad with Parmesan-Crusted Chicken, Asparagus and Strawberries PRINT


Published: May 11, 2013


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Rate this recipe 4.7/5 (9 Votes)


  • Served as a meal, this salad has an inviting balance of vegetable and fruit flavors that allow full enjoyment of the lightly crusted chicken.
  • Ingredients
  • 1/3 c. plus 1 tbsp Select extra virgin olive oil, divided
  • 2 tbsp balsamic vinegar
  • 2 tbsp seedless raspberry jam
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt, divided
  • 1/8 tsp freshly ground black pepper
  • 12 ounces fresh asparagus, trimmed and cut into 3-inch lengths
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 c. whole wheat bread crumbs
  • 1/2 tsp dried thyme
  • 2 large eggs
  • 2 skinless, boneless chicken breast halves (1 pound)
  • 3 c. arugula
  • 3 c. leaf lettuce
  • 1 c. curly endive
  • 1 1/2 c. sliced fresh strawberries


Servings 4
Adapted from


Step 1


1. For dressing, whisk together 1/3 cup olive oil, balsamic vinegar, raspberry jam, Dijon mustard, 1/4 teaspoon salt and pepper; set aside.

2. In a medium saucepan, bring 1 quart of water to boiling. Add asparagus and cook 2 minutes. Meanwhile, fill a large bowl halfway with ice water. Drain asparagus and plunge into ice water to cool.

3. In a shallow bowl, combine Parmesan cheese, bread crumbs, thyme and remaining salt; set aside. In a small bowl, beat eggs with a fork. Cut chicken breasts in half lengthwise. Coat chicken pieces with breadcrumb mixture, then beaten egg, and once again with breadcrumb mixture. In a nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken pieces. Cook on all sides until well-browned and cooked through, about 15 minutes, covering if needed. Remove to cutting board to cool slightly. Cut into 1/2-inch thick slices.

4. Arrange arugula, lettuce and endive on a serving platter or individual salad plates. Top with asparagus, strawberries and chicken. Serve with dressing.

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