“Crispy Chicken and Baby Greens with White Wine Vinaigrette”

Chicken is one of the quickest meal items to cook when in a hurry. That’s how Crispy Chicken and Baby Greens with White Wine Vinaigrette was created. With inspiration from a recipe I saw on a morning show, this weeknight meal can be made in 45 minutes or less. If you love crispy chicken and love making homemade salad dressings as I do, stay right here. The flavors are so fresh, uplifting, and clean that you’ll hear the fireworks in your mouth with each bite. Just close your eyes and imagine the explosion of flavor.

Crispy Chicken and Baby Greens with White Wine Vinaigrette

The chicken breast is pounded thin for tenderness and quick cooking then dredged in flour. Chicken is then dipped in beaten egg whites. The crispy coating comes from panko breadcrumbs and the nuttiness of Parmesan cheese is mixed in. Well what can you say, it’s Parmesan. Nothing like it in the world. No doubt about the crispness of the chicken as it’s delectable. Saute’ the chicken several minutes on each side in a small amount of Olive oil. Remove to a cooling rack placed over a baking sheet so it does not sweat because you may need to saute’ in batches. Serve with baby Greens with White Wine Vinaigrette.

Crispy Chicken and Baby Greens with White Wine Vinaigrette

To prepare the salad, wash greens and dry thoroughly in a salad spinner. Any baby greens will work for this salad so use your favorites like arugula, spinach and baby kale. The vinaigrette is very light with a hint of sweetness from honey. White wine vinegar adds tang along with the Dijon mustard. Whisk all ingredients together until combined. Let sit at least 30 minutes before serving. Cube an avocado and rough chop an heirloom tomato of your choice for top of salad.

I like to drizzle the dressing over my greens and toss just before serving. Furthermore, this makes it easy to add as much or as little as you like to your salad and no wilted greens. Add in a sprinkling of Parmesan cheese and Voila! I promise you’ll keep this vinaigrette handy for quick salads for either lunch and dinner. This is my kind of salad as you can create your own version like adding in toasted nuts. Try sliced almonds or pine nuts for added crunch.

Crispy Chicken and Baby Greens with White Wine Vinaigrette

Don’t you usually have chicken breast in your freezer? It’s one of those food items we tend to buy in bulk, right? We usually have salad greens of some kind, too. I love quick and easy meals with loads of flavor. This is one for the frequent meals section in your recipe box. I think this would make a great dinner when having friends over for an impromptu get together. Make a light dessert and the meal is complete. Remember, dinner in less than 45 minutes any night of the week. Delicious, quick and satisfying. What more could you ask for? Enjoy!

Crispy Chicken and Baby Greens with White Wine Vinaigrette

Crispy Chicken and Baby Greens with White Wine Vinaigrette

 

Crispy Chicken and Baby Greens with White Wine Vinaigrette

Three boneless, skinless chicken breasts (1 1/2 pounds)

Kosher salt and black pepper to taste

1/2 cup all-purpose flour

3 large egg whites, lightly beaten

1 cup panko breadcrumbs

3/4 cup grated Parmesan cheese plus 3 T. for salad

1/2 cup plus 2 T. Olive oil, divided

6 cups baby greens, washed and dried

1/4 cup white wine vinegar

2 T. honey or agave nectar

1 T. Dijon mustard

1/4 t. garlic powder

1/2 t. kosher salt

1/4 t. black pepper

One heirloom tomato, rough chopped

One avocado, cubed

3 T. toasted sliced almonds or pine nuts, optional

 

Slice each chicken breast in half crosswise and place each piece between plastic wrap. Pound each chicken breast to even thickness. Your local market may carry chicken breast cutlets that will only need pounded.

Place flour and egg whites in separate shallow dishes. Combine breadcrumbs and Parmesan cheese and place in a shallow dish.

Heat 1 T. Olive oil in a large skillet over medium-high heat. Dredge chicken breast one at a time in flour. Shake off excess and dip in egg whites. Next coat chicken in breadcrumb mixture.

Place chicken in hot skillet and cook about 3 minutes or until golden brown. Flip chicken over and cook about 3 minutes. Remove chicken to a wire rack over a baking sheet to keep crispy. Add additional 1 T. Olive oil to skillet and saute’ remaining breasts.

To make vinaigrette, whisk together 1/2 cup Olive oil, wine vinegar, honey or agave, mustard, garlic powder, salt and pepper until emulsified. Let sit for 30 minutes. Vinaigrette can be made a day ahead and kept refrigerated up to one week.

Place baby greens in a large bowl and sprinkle with 3 T. Parmesan cheese. Drizzle with vinaigrette to your liking. Add tomato, avocado, and nuts at serving. Serve with Crispy Chicken.

Makes 3 to 4 servings.