Best Crusty Chicken Breasts Topped With Chopped Salad Recipes

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CHICKEN CHOPPED SALAD



Chicken Chopped Salad image

An EASY chopped salad with so much FLAVOR and CRUNCH topped with PERFECT juicy oven-baked chicken that's ready in 15 minutes!! Homemade honey apple cider vinaigrette adds the finishing touch!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 25m

Number Of Ingredients 22

1 1/2 pounds boneless skinless chicken breasts (I used 2 large breasts)
3 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons light brown sugar, packed
1 to 1.5 tablespoons chili powder
1 teaspoon paprika or smoked paprika
1 teaspoon cumin
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, optional and to taste
10 ounces fresh lettuce (I used a bagged greens mixture with cabbage and shredded carrots)
1 to 1 1/2 cups diced tomatoes (I used halved cherry tomatoes; use Roma, regular, or your favorite tomatoes)
1 medium cucumber, peeled and diced into bite-sized pieces
1 medium bell pepper, seeded and diced or sliced into bite-sized pieces (I used yellow; any color is fine)
1 medium ripe avocado, diced or sliced into bite-sized pieces
croutons, optional and to taste
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard (I prefer dijon but honey mustard will work)
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

Steps:

  • Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
  • Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
  • Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
  • To a small bowl, add the remaining ingredients, stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
  • Bake for about 15 minutes, or until chicken is cooked through (165F) and done.
  • Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step.
  • While chicken bakes, to a large platter or bowl, add the lettuce, and chop the vegetables and add them to the bowl, and optionally add the croutons.
  • When chicken is done resting, slice it and add it to the bowl. Make sure to get any run off juices from the sheet pan into the salad bowl because there is a ton of flavor in the juices.
  • To a small jar or container with a lid (a canning jar works great), add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. If it is at all flat, it likely needs more salt. Alternatively, use your favorite store bought vinaigrette or dressing.
  • Drizzle the vinaigrette over the salad as desired (you may not need all of it), toss to combine, and serve immediately.

Nutrition Facts : Calories 746 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 39 grams fat, Fiber 9 grams fiber, Protein 57 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 942 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

AMAZING CRUSTED CHICKEN



Amazing Crusted Chicken image

This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!

Provided by Chefbound

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h

Yield 4

Number Of Ingredients 7

2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
½ cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
  • Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
  • Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
  • Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 806.4 calories, Carbohydrate 55.9 g, Cholesterol 74.6 mg, Fat 48.3 g, Fiber 1.8 g, Protein 32.3 g, SaturatedFat 13.3 g, Sodium 1273.5 mg, Sugar 1.1 g

CRISPY-SKIN CHICKEN BREASTS WITH WARM MUSHROOM SALAD



Crispy-Skin Chicken Breasts with Warm Mushroom Salad image

This easy, succulent chicken dish is perfect for cozy evenings. The secret to keeping the chicken juicy is leaving on the skin, which helps prevent the meat from drying out during cooking. The accompanying mushrooms are sauteed until tender and juicy, then tossed in a Dijon-thyme vinaigrette for extra lusciousness. The addition of baby spinach and arugula makes this a complete meal.

Provided by Justin Chapple

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Four 10- to 12-ounce boneless, skin-on chicken breast halves (see Cook's Note)
Kosher salt and freshly ground black pepper
Hot smoked paprika
1 lemon, zested, fruit cut into wedges
5 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 1/4 pounds mixed mushrooms, such as cremini, button, shiitake and oyster, cut into 1-inch pieces
2 tablespoons champagne vinegar
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon thyme leaves, chopped
1 teaspoon honey
5 ounces (about 8 cups) baby spinach and arugula mix

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Season the chicken all over with salt, pepper, smoked paprika and the lemon zest.
  • In a large cast-iron skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken to the skillet skin-side down. Lower the heat to medium and cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part of one breast registers 155 degrees F, about 20 minutes. Transfer the chicken to a plate and let rest for 5 minutes. (The internal temperature will rise to about 165 degrees F during resting.)
  • Meanwhile, in the same skillet, melt the butter with the rendered chicken fat over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 10 to 12 minutes. Season the mushrooms with salt and pepper. Transfer to a large bowl and tent with foil.
  • In a small bowl, whisk the vinegar, shallot, mustard, thyme and honey together. Gradually whisk in the remaining 3 tablespoons of oil; season the dressing with salt and pepper.
  • Transfer the mushrooms to a serving bowl. Add half the dressing and mix well. Add the spinach and arugula and the remaining dressing and toss to coat. Transfer the salad and chicken to a platter. Serve with the lemon wedges.

CASHEW CRUSTED CHICKEN



Cashew Crusted Chicken image

Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!

Provided by MR_PIANOMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (12 ounce) jar apricot preserves
¼ cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
  • Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 68.7 g, Cholesterol 67.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 686.5 mg, Sugar 38.2 g

HOT CHICKEN CHOPPED SALAD RECIPE BY TASTY



Hot Chicken Chopped Salad Recipe by Tasty image

Here's what you need: plain nonfat greek yogurt, lemon juice, green onion, salt, dijon mustard, garlic, ground black pepper, flour, salt, ground black pepper, egg, plain breadcrumbs, boneless, skinless chicken breast, buffalo sauce, honey, baby spinach, red cabbage, cherry tomato, cucumber

Provided by Greg Perez

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 19

⅓ cup plain nonfat greek yogurt
1 tablespoon lemon juice
2 teaspoons green onion, chopped
¼ teaspoon salt
¼ teaspoon dijon mustard
½ clove garlic, minced
ground black pepper, pinch
2 tablespoons flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
2 tablespoons plain breadcrumbs
1 boneless, skinless chicken breast
1 tablespoon buffalo sauce
1 tablespoon honey
2 cups baby spinach
1 cup red cabbage, shredded
¾ cup cherry tomato, halved
½ cucumber, thinly sliced

Steps:

  • In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
  • Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
  • Add the egg into another bowl, and whisk until beaten.
  • Place bread crumbs in a third wide, shallow bowl.
  • Dip the chicken in the flour, the egg, and then bread crumbs.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
  • Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
  • Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 102 grams, Fat 15 grams, Fiber 15 grams, Protein 79 grams, Sugar 50 grams

CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD



CRUSTY CHICKEN BREASTS TOPPED WITH CHOPPED SALAD image

Number Of Ingredients 12

1 1/2 c fresh white breadcrumbs
1/2 c freshly grated Parmesan (about 2 oz)
1 1/2 t grated lemon peel
2 eggs, beaten to blend
4 boneless chicken breast halves
2 lg bunches arugula, trimmed and chopped
4 ripe plum tomatoes, seeded and chopped
1/4 c plus 2T olive oil
1/4 c chopped red onion
2 T chopped fresh basil
1 T balsamic or red wine vinegar
1 T fresh lemon juice

Steps:

  • Combine breadcrumbs, Parmesan and lemon peel in shallow bowl. Place eggs insecond shallow bowl Season chicken with salt and pepper. Dip one chicken piece into eggs, turning to coat completely. Dredge both sides of chicken in breadcrumb mixture, pressing crumbs to adhere. Transfer chicken to plate lined with plastic wrap. Repeat with remaining chicken. Can be prepared 8 hours ahead. Cover with plastic and chill. In medium bowl combine arugula, tomatoes 2T olive oil, onion, basil, vinegar and lemon juice. Season to taste with salt and pepper. Heat remaining 1/4 c oil in heavy large skillet over medium high heat. Add chicken and saute till brown and springy to touch, about 5 minutes per side. Transfer to platter and spoon 1/4 of salad mixture over each.

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