Parmesan Crusted Chicken Salad With Creamy Poppyseed Dressing

Course Main Course, Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 salads


Parmesan Crusted Chicken:

  • 2 chicken breasts
  • 1/2 cup parmesan cheese grated
  • 3/4 cup panko breadcrumbs
  • 2 large eggs beaten
  • salt
  • pepper
  • 2-3 tablespoons olive oil

Creamy Poppyseed Dressing:

  • 1/2 cup light mayonnaise
  • 1 tablespoon honey
  • 6 tablespoons whole milk
  • 2 tablespoons apple cider vinegar
  • 1 and 1/2 teaspoons poppy seeds


  • 5 ounces mixed greens
  • 1/2 cup slivered almonds
  • 1/4 cup dried cranberries
  • 10 ounces hearts of palm sliced
  • 10 ounces canned mandarin orange slices I use no sugar added
  • 3 ounces Feta cheese crumbled


Parmesan Crusted Chicken:

  1. Cut chicken breasts in half lengthwise, so that you have 4 thinner breasts.
  2. Season chicken with salt and pepper on both sides.
  3. Set up 3 dishes or bowls for dredging the chicken: parmesan first, then the eggs, and then the panko breadcrumbs.
  4. Using a fork to move the chicken, dredge each piece first in the parmesan, then the egg, and finally the panko breadcrumbs.
  5. Heat 2-3 tablespoons olive oil in a large pan over medium heat. Fry the chicken 4-5 minutes on each side until light golden brown and cooked through.

  6. Move to a cutting board and let rest about 5 minutes before slicing.

Creamy Poppyseed Dressing:

  1. Whisk all dressing ingredients together until well combined.

Assemble salads:

  1. Divide lettuce among 4 bowls (or one large serving bowl) and toss with remaining salad ingredients. Top with chicken and then drizzle with honey poppyseed dressing.