Strawberry Pistachio Salad with Crispy Chicken
, 45 min, Serves 4
Crispy breaded chicken cutlets over peppery arugula with strawberries, goat cheese, and pistachios, dressed with garlic vinaigrette.
| prepLine a baking sheet with paper towels | ||||
| 450 g boneless, skinless chicken breasts | Slice chicken thin, season with salt & pepper | Dip chicken in egg, coat in breadcrumbs | Fry chicken 3–4 min per side until golden, 165°F | Top with chicken, drizzle more dressing, serve |
| kosher salt and pepper | ||||
| 2 large eggs, lightly beaten | Set up egg wash and breadcrumb mixture | |||
| 150 g seasoned breadcrumbs mixed with 30 g finely grated parmesan cheese | ||||
| 5 to 6 tablespoons / 75–90 ml olive oil (for frying) | Heat oil in skillet over medium heat, 5 min | |||
| 45 ml olive oil (for dressing) | Whisk dressing, season with salt & pepper | Toss arugula with salt, pepper & dressing | Add strawberries, goat cheese & pistachios | |
| 22 ml red wine vinegar | ||||
| 2 garlic cloves, minced | ||||
| 25 g pistachios, chopped (for dressing) | ||||
| 10 g chopped fresh cilantro, parsley, and mint combined | ||||
| 6 to 8 cups / 180–240 g arugula greens | ||||
| 225 g sliced strawberries | ||||
| 2 to 3 oz / 55–85 g goat cheese, crumbled | ||||
| 15 g pistachios (for garnish) | ||||
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