The other day I put up an Instagram story about our dinner and got so many requests for the recipe. So here you go! Your wish is my command! Well, it's sort of my command, because I'm not actually going to write out a recipe... because I'm too lazy. Sorry not sorry. However, I will be as descriptive as possible on just how I make this salad that has become a weekly staple in our house!
It's all about the chicken. I like to buy boneless, skinless, thinly sliced breast cutlets, but breasts or tenders would work as well. Whatever chicken you have, the key is to pound it so that it's as thin as can be. I place my breasts between two sheets of plastic wrap and I pound it with a meat tenderizer, however you can use just about anything: wine bottle, soup can, your fist (this is particularly fun if you have anger issues).
Next, you need to set up a breading station (of course, you can skip this step if you'd like to just grill your chicken as is, but I like a little crunch to mine). I use flour, whole wheat breadcrumbs combined with Parmesan, and two egg whites. IMPORTANT: salt and pepper each bowl. This will help with developing flavor. The order for dredging is: flour, egg whites, breadcrumbs. Get your skillet ready by covering it with olive oil, about 1/4 inch deep, over medium-high heat. Cook chicken for no more than 3 minutes a side, less if you're using cutlets or tenders. You'll know when to flip because the bottom of your chicken will become nice and golden.
As for your salad, anything goes! Last night I used arugula, cherry tomatoes, sweet yellow peppers, toasted pine nuts, leftover corn, avocado and grated Parmesan. I make the same dressing almost every time: 1 tablespoon of dijon mustard, 2 tablespoons of white wine vinegar, about 1/4 cup of good olive oil and salt and pepper, all whisked together. Chicken on the bottom, salad on top, voila!