Crispy Parmesan Chicken Salad
Crispy parmesan chicken, custardy roasted eggplant, fresh mozzarella and assorted greens create a unique and memorable salad. All further accentuated by a hand made Roasted Tomato Vinaigrette that you will use again and again. This recipe features my method for making Crispy Parmesan Chicken Tenders in the oven, which my kids love on their own. The Roasted Tomato Vinaigrette adds great flavor to this composed salad, and is a welcome companion to grilled and marinated vegetables like asparagus or eggplant. It also works nicely as a marinade for chicken breast before grilling. Then of course there is the composed salad. Delicious, with fresh ingredients, just begging for a nice glass of chianti.
- 1 cup flour
- 1 whole egg, beaten
- 1 teaspoon baking powder
- 3/4 cups water
- 1/2 teaspoon salt
- 1 pinch ground pepper
- 1 pound chicken tenderloins
- 1/2 cup seasoned panko bread crumbs
- 1/2 cup parmesan, shredded
- 2 tablespoons olive oil
- 1 whole shallot, minced (about 1/2 ounce)
- 2 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 pound tomatoes, halved and seeded (any firm tomato)
- 3/4 cups olive oil
- 1/4 cup white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bunch fresh basil
- 1 tablespoon olive oil
- 1 whole eggplant, cut in 1 inch slices
- 8 ounces fresh mozzarella, celiegine
- 2 ounces red onion, julienne
- 4 ounces grape tomatoes, halved
- 2 ounces parmesan cheese, shredded
- 4 ounces assorted greens (like arugula, radicchio, frissee)
- 4 each prepared chicken parmesan tenders
- 8 ounces Roasted Tomato Vinaigrette
Combine flour, egg, water, baking powder, and seasonings, stir well.
Combine panko and parmesan cheese.
Dip chicken tenders in batter, removing excess batter with edge of bowl.
Dredge in panko mixture.
Place on wire rack in refrigerator and allow to rest at least 15 minutes.
Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
I bread the chicken and complete the other steps while it is resting in the refrigerator. I then bake the chicken 30 minutes before I want to assemble the salad.
Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season.
Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize.
While tomatoes are roasting, heat olive oil on medium heat in saute' pan.
Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes.
Remove from heat and allow to cool.
It is a good idea to roast the eggplant slices for the salad while you are roasting the tomatoes.When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister.
Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil.
Puree with immersion blender to emulsify.
Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees.
Allow to rest 5 minutes, then slice in 1 inch pieces.
Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season.
Roast in 350 degree oven for 45 minutes or until lightly browned and tender.
When cool dice in 1 inch cubes.
For best results toss each salad serving separately.
Combine 1 portion of all salad ingredients (one fourth) in mixing bowl.
Drizzle with 2 ounces of dressing and toss., and plate.
Top with warm parmesan chicken tenders.
Finish with a sprinkle of parmesan.