Parmesan Crusted Chicken Salad (Print)

Crispy Parmesan-coated chicken thighs atop a vibrant salad with fresh vegetables, eggs, bacon, and tangy dressing.

# Components:

→ Parmesan Crusted Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup fine breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil

→ Salad

10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, peeled and quartered
14 - 4 strips cooked bacon, chopped
15 - 1/2 cup blue cheese, crumbled
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup cucumber, sliced

→ Dressing

18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease.
02 - In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
03 - In another bowl, beat eggs thoroughly.
04 - Dip each chicken thigh in beaten eggs, then coat completely in the Parmesan-breadcrumb mixture.
05 - Place coated thighs on prepared baking sheet and drizzle with olive oil.
06 - Bake for 25 to 30 minutes, turning once halfway through, until golden and crispy with internal temperature reaching 165°F. Rest for 5 minutes, then slice.
07 - While chicken bakes, arrange salad greens on a large platter. Arrange tomatoes, avocado, eggs, bacon, blue cheese, red onion, and cucumber in rows for classic presentation.
08 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
09 - Lay sliced Parmesan chicken over salad. Drizzle with dressing immediately before serving.

# Expert Advice:

01 -
  • That crispy, salty Parmesan crust stays crunchy even when it hits the cool, fresh salad greens.
  • It's a complete meal in one bowl, so you're never left feeling like you're missing something.
  • The chicken can be made ahead, turning this into a lifesaver for busy days when you still want something restaurant-quality.
02 -
  • Don't skip the resting period after baking; five minutes lets the juices redistribute so your chicken stays moist instead of releasing all its moisture when you slice it.
  • If you assemble the salad more than 15 minutes before eating, keep the dressing separate and dress it right before serving, or your greens will start to soften and lose their appeal.
03 -
  • If your breadcrumb coating isn't adhering well, let the coated chicken sit uncovered in the refrigerator for 15 minutes before baking; the cold helps everything set up like glue.
  • Use chicken thighs specifically instead of breasts; they're more forgiving, stay juicier, and honestly cost less while tasting better.
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