Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing
Elevate your lunch or dinner with this vibrant Panko Crusted Chicken Salad with Pomegranate Balsamic Dressing! Featuring golden, oven-finished chicken breasts coated in a crispy, flavorful panko crust and resting atop a bed of fresh mixed greens, juicy cherry tomatoes, crisp cucumber, and sweet-tart pomegranate seeds, this recipe is as gorgeous as it is delicious. The homemade pomegranate balsamic dressing, with its perfect balance of tangy white balsamic, sweet honey, and rich pomegranate juice, ties everything together in elegant harmony. Quick to prepare in just 35 minutes and ideal for two servings, this salad is a delightful mix of textures and flavors, perfect for weeknights or impressing guests. Whether you're seeking a healthy yet indulgent option or simply craving bold, fresh ingredients, this salad is sure to become a favorite!
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Ingredients
- 2 pieces Chicken breasts
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 1 large Egg
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Olive oil
- 6 cups Mixed greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.5 cup Pomegranate seeds
- 3 tablespoons White balsamic vinegar
- 3 tablespoons Pomegranate juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 4 tablespoons Extra virgin olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
Step 2
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin between two sheets of plastic wrap.
Step 3
Set up a dredging station with three shallow bowls. In the first bowl, combine flour, kosher salt, black pepper, and garlic powder. In the second bowl, beat the egg. In the third bowl, place the panko breadcrumbs.
Step 4
Dip each chicken breast into the flour mixture, then into the egg, and finally coat it in the panko breadcrumbs, pressing gently to adhere the crumbs.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pan-fry each chicken breast for 2-3 minutes per side until golden brown. Transfer to the prepared baking tray and bake in the oven for 10 minutes, or until the internal temperature reaches 165°F (74°C).
Step 6
While the chicken cooks, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and pomegranate seeds in a large bowl.
Step 7
To make the pomegranate balsamic dressing, whisk together white balsamic vinegar, pomegranate juice, Dijon mustard, honey, and a pinch of salt in a small bowl. Gradually whisk in 4 tablespoons of extra virgin olive oil until emulsified.
Step 8
Remove the chicken from the oven and let it rest for 5 minutes before slicing it into strips.
Step 9
Divide the salad among two plates. Top each salad with sliced crispy chicken and drizzle generously with the pomegranate balsamic dressing. Serve immediately.
Nutrition Facts
| Serving size | (1420.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2367.5 |
| Total Fat 137.8g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 505.5mg | 0% |
| Sodium 1526.7mg | 0% |
| Total Carbohydrate 149.4g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 39.0g | |
| Protein 134.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 241.8mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1680.0mg | 0% |
Source of Calories