As much as I don’t eat vegetables like I should, I really like lettuces and other salad greens. I’d eat a salad every day for the rest of my life if it meant I never had to touch broccoli or sweet potatoes ever again.
I especially love making salads into main dishes…Something the bambino views with suspicion, and Jay bemoans, for the fact that his attitude towards salad is this: “It’s not food. It’s what food eats.” But they’ve both been good sports about the new frequency that salads have been appearing on the dinner table lately.
A few nights ago, I made this Panko-Pecan Crusted Chicken, and served salad with it. Rather than just have a tiny bit on the side, I opted to fill my plate with greens (and croutons), and chopped up my slab of chicken to put on top. I also made ATK’s Lemon-Shallot Vinaigrette for the salad, and while I think I wound up using the most potent shallot Hy-Vee had for sale, it was GOOD. And lest you think this isn’t a big deal, I generally avoid onions or shallots, especially when they’re in raw form. Something about the combo of the chicken, baby greens and the dressing was perfect though.
So much so that I decided I needed to do up a post. About a salad. Whatever is this world coming to?!
- 4 boneless, skinless chicken breasts
- ¾ C milk
- ¾ C panko
- 3 Tbsp. pecan pieces, very finely minced
- ½ tsp. dried thyme
- ½ tsp. dried parsley
- ½ tsp. salt
- ¼ tsp. pepper
- olive oil
- 8 C mixed greens (spring greens, baby lettuces, etc.)
- Salad dressing, optional
- Using a meat mallet, pound the chicken breasts out to a thickness of ¼-inch between sheets of waxed paper.
- Place the milk in a shallow dish. In a second shallow dish, whisk together the panko, pecan pieces, thyme, parsley, salt, and pepper. Begin heating 1 Tbsp. of olive oil in a large skillet over medium heat.
- Working with one piece of chicken at a time, dip the chicken in the milk, then dredge in the panko mixture, pressing down on the panko to make sure it sticks to the chicken. Place in the skillet and repeat with the remaining chicken breasts.
- Cook the breasts for 5-6 minutes per side or until browned and cooked through (you may need to add additional olive oil after flipping). Place on a large plate and allow to rest for 5 minutes before cutting into slices.
- To serve, place 2 cups of salad greens on a plate. Top with one chicken breast, cut into slices. Serve with salad dressing of choice, if desired.