Description

This Green Goddess Salad with Parmesan Chicken is a vibrant, flavorful dish featuring a creamy herby dressing made from fresh herbs and Greek yogurt. The salad combines crisp napa cabbage, romaine, celery, green onions, and cucumber, topped with tender parmesan-crusted chicken cutlets cooked to juicy perfection in a skillet. Finished with a sprinkle of parmesan cheese, this salad balances savory, tangy, and fresh flavors—perfect for a wholesome 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 Green Goddess Dressing: Add Greek yogurt, fresh parsley, basil, dill, chives, garlic, salt, pepper, lemon juice, and olive oil to a blender. Blend until smooth and creamy.
Adjust Dressing Consistency: Gradually add water in small increments while blending until the dressing reaches your desired consistency.
Make Parmesan Coating Mixture: In a shallow bowl, combine grated parmesan cheese, Italian-style panko bread crumbs, salt, garlic powder, and black pepper. Mix well to evenly distribute the seasonings.
Prepare Egg Wash: In a separate shallow bowl, crack the eggs and beat them thoroughly using a fork until smooth.
Slice Chicken: Cut each chicken breast into 2-3 thin cutlets for even cooking and a crisp crust.
Coat Chicken Cutlets: Dip each thin chicken cutlet first into the beaten eggs, then dredge thoroughly in the parmesan breadcrumb mixture to coat completely.
Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, arrange chicken cutlets in a single layer without overcrowding. Cook for 3-4 minutes on one side, then flip and cook an additional 2-3 minutes, or until internal temperature reaches 165˚F and the crust is golden brown. Cook in batches if necessary.
Slice Cooked Chicken: Remove chicken from skillet, let rest briefly, then slice into thin strips for salad topping.
Prepare Salad: In a large bowl, combine shredded napa cabbage, chopped romaine, celery, green onions, and diced cucumber. Toss gently to mix.
Toss Salad with Dressing: Pour the prepared green goddess dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Assemble and Serve: Arrange the sliced parmesan chicken on top of the tossed salad. Finish by grating additional fresh parmesan cheese over the salad as a garnish. Serve immediately.

Notes

For extra zest, add a splash of apple cider vinegar or white wine vinegar to the dressing.
Use fresh herbs for the dressing to maximize flavor; dried herbs will not provide the same vibrant taste.
Make sure chicken cutlets are pounded thin or sliced thinly for quick, even cooking and to ensure a crisp crust.
Cook chicken in batches to avoid overcrowding the skillet which can cause steaming instead of crisping.
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
This salad is best assembled just before serving to keep the greens crisp and crunchy.

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

Keywords: Green Goddess Salad, Parmesan Chicken, Healthy Salad, Herby Dressing, Skillet Chicken, Fresh Salad