Crispy Chicken Salad with Fresh Greens

A plate of breaded chicken slices on a bed of arugula, cherry tomatoes, and mozzarella balls, with serving utensils on the side.

Crispy Chicken Salad with Fresh Greens

This crispy chicken salad combines golden pan-fried chicken with fresh greens, tomatoes, and creamy bocconcini. A bright pesto lemon dressing ties everything together for a satisfying lunch or dinner.

Course Salad, Salads

Cuisine American, International

Keyword air fryer, avocado, breadcrumb, chicken breast, crispy chicken, crispy chicken salad, crumb, cucumber, dijon mustard, fry, lettuce, mustard, panko, red onion, romaine, salad, skillet, whisk

Prep Time 15

Cook Time 4

Servings Servings

Calories 359kcal

Author Zuzana Paar

Equipment

Ingredients

1 Large Egg
1 Cup Breadcrumbs
1 Pinch Salt
1 Pinch Black Pepper
4 Pieces Chicken Cutlets 4 oz each, about ½-inch thick, trimmed
6 Tablespoons Cooking Oil
¼ Cup Pesto Sauce
1 teaspoon Lemon Zest finely grated
1 Tablespoon Fresh Lemon Juice
12 Ounces Cherry Tomatoes cut in half
5 Ounces Baby Arugula around 5 cups
4 Ounces Bocconcini halved (1 cup)

US Customary - Metric

Instructions

Pat the chicken dry, season lightly, and have the breading ingredients and salad ready.
Dip each cutlet in beaten egg, then coat evenly with the seasoned breadcrumbs.
Cook in hot oil for about 2 minutes per side until golden and crisp.
Rest the chicken, toss the salad with pesto, lemon juice, and zest, then top with sliced chicken and serve.

Notes

If your chicken cutlets are uneven in thickness, place them between two sheets of plastic wrap and give them a few taps with a rolling pin to even them out. Uneven pieces cook at different rates, and the thinner edges will burn before the thick center is done.
Pesto varies a lot by brand; some are oilier, some are thicker. If your dressing looks too thick after whisking in the lemon juice, add a teaspoon of water at a time until it reaches a consistency that coats the arugula without pooling at the bottom of the bowl.
Baby arugula wilts fast once dressed. If you are serving this to guests, keep the dressing and salad separate and assemble at the last possible moment, no more than five minutes before it hits the table.

Nutrition