Parmesan Chicken Salad Food

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

CHICKEN CAESAR SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.
• Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
• Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins.
• Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
• Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
• Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
• Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
• Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

EASY CHICKEN PARMESAN SALAD

Steps:

• Bake chicken patties according to package directions.
• Cut chicken into 1/2 inch slices.
• Combine lettuce, croutons, tomatoes, cheese, dressing and chicken.
• Toss to coat.

CREAMY RANCH & PARMESAN CHICKEN SALAD

Steps:

• Toss chicken with 1/4 cup of the dressing; coat with grated topping.
• Spray large skillet with cooking spray. Add chicken; cook and stir on medium heat 10 minutes or until cooked through.
• Toss chicken and remaining ingredients lightly with remaining dressing.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

BASIL-PARMESAN CHICKEN SALAD

Steps:

• In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
• Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
• Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
• When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
• Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
• In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
• Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

WARM CHICKEN PARMESAN SALAD

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
• Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
• To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

GRILLED CHICKEN SALAD WITH PARMESAN BREADCRUMBS

Steps:

• Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
• Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.
• Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.

PARMESAN CHICKEN SALAD

Steps:

• Broil the chicken for about 5 minutes. Mix the ingredients for the sauce. When the chicken has about 2 minutes or so left to broil, brush on the sauce. When all cooked through, remove from oven and allow to cool. Cut up into small pieces.
• Cook the noodles until just tender in salted water. Drain and allow to cool completely.
• Mix all the sauce ingredients and stir well. Combine the sauce and the cooked, cooled noodles well.
• Add the diced onions, peas, carrots, and craisins, and the cooled, shredded chicken to the noodles. Stir all well.
• Allow to chill for at least 20 minutes. (Although when I made it, it didn't take that us that long to start eating it and the chicken was still slightly warm, which gave a nice contrast to the cold pasta.).
• This may be made up to two days in advance.

PARMESAN CHICKEN SALAD SANDWICHES

Steps:

• For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside.
• For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper.
• Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• If not using prepackaged chicken, preheat oven to 375°F.
• Season chicken with salt and pepper and place in baking dish.
• Roast about 35 minutes, or until juices run clear.
• Cool.
• Cut chicken into bite size pieces (about 1 inches by 1/2 in.) and place in medium bowl.
• In a food processor, puree mayo, basil, garlic, and pine nuts.
• Add to chicken and toss with cheese.

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD

Steps:

• Preheat the oven to 475 degrees.
• In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
• Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
• Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
• Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
• Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
• Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
• Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
• Spoon the salad onto plates, top with the chicken and serve!