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Warm Chicken Parmesan Salad

Warm Chicken Parmesan Salad
PREP TIME
10 min
COOK TIME
10 min
YIELDS
4 - 6 servings

Reinvent the traditional chicken Parmesan by topping it with an arugula, basil, and sun-dried tomato salad.

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Ingredients

Chicken

2
Tbsp extra-virgin olive oil
6
chicken cutlets, about 3 ounces each
¾
tsp salt
¼
tsp red pepper flakes
1 ½
cups store-bought marinara sauce
¾
cup shredded mozzarella

Salad

3
cups baby arugula
1
cup small basil leaves
½
cup shaved Parmesan
¼
cup oil-packed sun-dried tomatoes, chopped
1
Tbsp extra-virgin olive oil
1
tsp Champagne vinegar
¼
tsp salt
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Directions

Step 1

Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.

Step 2

Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.

Step 3

To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

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