Crunchy crispy thin chicken, cooked to perfection with arugula, parmesan cheese, and lemon makes for a delicious salad recipe.
As the summer weather starts to warm up, there’s nothing better than having a fresh salad.
When it comes to salads, I’m super picky. If it’s not the right texture/flavor/ingredient combination, I just cannot bring myself to like it. It’s a joke with my in-laws, they always give me a hard time about not liking salads, so if I do eat one, they all comment and KNOW I really enjoyed it. It may have something to do with the face that I like certain leafier, more flavorful greens (like in this spinach salad with soft boiled eggs, bacon and a mustard vinaigrette) but it wasn’t until I ate an arugula salad dressed with lemon and parmesan cheese shavings that I knew I needed to recreate it at home.
The dish I had was actually a pork schnitzel that came with a little bit of arugula and parmesan on it, and then a lemon wedge on the side. Everything together was delicious, but I wanted to make it at home with a few modifications – mainly, to make it into a salad with chicken and more arugula. The end result was absolutely amazing, a crispy chicken and arugula salad recipe that I am going to be eating all summer long!
To make the chicken, you can either buy thin chicken breasts, or buy regular chicken breasts and pound them to be thinner, then coat them and fry them and serve the crispy chicken with arugula and saved parmesan and squeeze a lemon wedge over the arugula as dressing…YUM!!!
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