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

Published: May 11, 2013 Source: www.hy-vee.com
Photo by Karen S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

Directions 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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