Chicken Salad Piccata

Brighten up your mealtime with this Chicken Salad Piccata, an elegant twist on a classic dish that seamlessly combines zesty Italian flavors with the freshness of a crisp salad. Golden pan-seared chicken breasts are drizzled with a tangy lemon-caper sauce, adding a burst of vibrant citrus notes to every bite. This mouthwatering protein is served atop a bed of mixed greens, juicy grape tomatoes, crunchy cucumber, and thinly sliced red onion, all lightly tossed with a balsamic vinaigrette. Finished with a generous sprinkle of Parmesan cheese and fresh parsley, this salad perfectly balances savory and refreshing elements. Ideal for a quick dinner or a stunning addition to a brunch menu, this 40-minute masterpiece is a complete meal packed with flavor and texture. Whether you’re searching for a light yet satisfying recipe or a creative way to enjoy chicken piccata, this dish will delight your taste buds and elevate your salad game.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 0.5 cups all-purpose flour
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 0.5 cups chicken stock
• 2 tablespoons capers
• 6 cups mixed salad greens
• 1 cups grape tomatoes
• 1 medium cucumber
• 0.25 medium red onion
• 2 tablespoons parsley
• 0.5 cups Parmesan cheese
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

Directions

Step 1

Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Step 2

Place the flour in a shallow dish and dredge the chicken breasts in the flour, shaking off any excess.

Step 3

Heat the unsalted butter and olive oil in a large skillet over medium heat. When hot, add the chicken and cook for 3-4 minutes per side or until golden brown and fully cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 4

In the same skillet, add the lemon juice, chicken stock, and capers. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan. Let the sauce reduce slightly, about 3-4 minutes, and then remove it from the heat.

Step 5

While the sauce cools, assemble the salad. In a large bowl, combine the mixed salad greens, grape tomatoes (halved), cucumber (sliced), and red onion (thinly sliced).

Step 6

Slice the cooked chicken breasts into thin strips and add them to the salad. Drizzle the reduced sauce over the chicken.

Step 7

Sprinkle the salad with chopped parsley and grated Parmesan cheese.

Step 8

In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper for the dressing. Drizzle it over the salad and toss lightly to combine.

Step 9

Serve immediately and enjoy this flavorful and refreshing Chicken Salad Piccata.

Nutrition Facts

Serving size	(1420.8g)

Amount per serving	% Daily Value*
Calories	1980.4

Total Fat 124.5g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 403.1mg	0%
Sodium 3533.6mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 14.4g
Protein 142.8g	0%

Vitamin D 0IU	0%
Calcium 666.9mg	0%
Iron 10.3mg	0%
Potassium 1490.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 28.5%

Carbs: 15.5%