Description

A vibrant and fresh Green Goddess Salad topped with crispy Parmesan-crusted chicken cutlets, tossed in a creamy homemade herbaceous green goddess dressing. This salad combines crunchy napa cabbage, romaine, celery, cucumber, and green onions for a refreshing and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Green Goddess Dressing

1 cup Greek yogurt
½ cup fresh parsley leaves
½ cup fresh basil leaves
2 tablespoons dill
2 tablespoons chopped chives
1 clove garlic
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh lemon juice
¼ cup olive oil
¼ cup water (more or less to thin)

Salad

½ head napa cabbage (shredded)
1 heart romaine (finely chopped)
3 stalks celery (chopped)
3 green onions (diced)
1 English cucumber (diced)

Parmesan Chicken

1 pound chicken breast
½ cup grated Parmesan cheese (plus more for garnish)
½ cup Italian style panko bread crumbs
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
2 eggs
1 tablespoon olive oil

Instructions

Prepare the Green Goddess Dressing: Add the Greek yogurt, fresh parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil to a blender. Blend until the mixture is smooth and creamy.
Adjust Dressing Consistency: Gradually add water in small increments while blending until the dressing reaches your desired consistency—smooth but pourable.
Mix Parmesan Coating: In a shallow bowl, combine the grated Parmesan cheese, Italian style panko bread crumbs, salt, garlic powder, and ground black pepper. Mix well to evenly distribute the seasonings.
Prepare Chicken: In a separate shallow bowl, beat the eggs with a fork. Slice each chicken breast into 2-3 very thin cutlets to ensure quick, even cooking.
Coat Chicken: Dip each chicken cutlet first into the beaten eggs, then dredge thoroughly in the Parmesan breadcrumb mixture, ensuring an even coating.
Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add the coated cutlets in a single layer. Cook each side 3-4 minutes on the first side, then 2-3 minutes after flipping, until the chicken reaches an internal temperature of 165°F and is cooked through. Cook in batches if necessary to avoid overcrowding. Remove cooked chicken and slice into thin strips.
Assemble Salad: In a large salad bowl, combine shredded napa cabbage, chopped romaine, celery, green onions, and diced cucumber. Toss well to mix all the vegetables evenly.
Add Dressing and Chicken: Pour the prepared green goddess dressing over the salad and toss to evenly coat all ingredients. Arrange the sliced Parmesan chicken on top of the salad.
Garnish and Serve: Grate additional fresh Parmesan cheese over the top of the salad for added flavor and presentation. Serve immediately.

Notes

To make the chicken crispier, press the cutlets firmly into the Parmesan breadcrumb mixture before cooking.
You can substitute Greek yogurt with sour cream for a richer dressing.
If you prefer a vegetarian option, omit the chicken and add chickpeas or tofu.
Adjust water quantity in dressing gradually to control thickness perfect for coating the salad.
Use fresh herbs for best flavor; dried herbs will not yield the same vibrant taste.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Frying
Cuisine: American

Keywords: Green Goddess Salad, Parmesan Chicken, Herb Dressing, Healthy Salad, Crispy Chicken, Greek Yogurt Dressing, Fresh Salad