Parmesan Crusted Chicken Salad

With a few condiments you may already have in your fridge, you can make a salad that tastes like something restaurant worthy.

Here’s What You’ll Need:

For the Tossed Salad:

  • 1 Head of Iceberg Lettuce chopped or 1 Bunch Romaine chopped
  • 2 Large Tomatoes
  • 3 Large Carrots, cut into bite sized pieces
  • 1 Can Garbanzo Beans, drained
  • Kalamata Olives, pitted
  • Pimento Stuffed Green Olives
  • 4 Ounces of Feta Cheese

Combine all ingredients.


For Croutons:

  • 4 Pieces Gluten Free Bread, cubed – Udi brand works well
  • 5 Tablespoons Olive Oil
  • 1/2 tsp. Salt
  • 1 T. Italian Seasoning
  • 1/4 tsp. Onion Powder, optional
  • 1/4 tsp. Granulated Garlic or Garlic Powder, optional

In a medium sized bowl combine all ingredients and stir to coat.  Lay out evenly on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until a crispy brown.

For the Parmesan Chicken:

PREHEAT the oven to 375 degrees and lightly grease a cookie sheet with non-stick spray.

  • 2 Pounds Boneless, Skinless Chicken Strips, cut into bite sized pieces
  • 1/2 C. Freshly Grated Parmesan Cheese
  • Freshly Ground Pepper, to taste
  • 1 Large Egg
  • 1 T. Water
  • Non-Stick Spray, reserved


Whisk together the egg and water until frothy and pour into a medium sized bowl.  Evenly coat the chicken pieces.

In a separate, shallow dish mix the parmesan and pepper.  Pressing each chicken piece on both sides, coat evenly before transferring to your prepared cookies sheet.  Liberally spray the prepared chicken pieces with non-stick spray before placing in a preheated oven for approximately 15-20 minutes or until cooked through and the coating is lightly browned.

Salad Assembly

Distribute salad among large bowls, add croutons and chicken before drizzling with your favorite gluten free salad dressing.  Enjoy!



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