Crispy Chicken and Arugula Salad Recipe

If you’re looking for a meal that’s light yet satisfying, packed with flavor, and simple enough for a busy weeknight, this Crispy Chicken and Arugula Salad has you covered. It’s the perfect blend of textures and tastes: crunchy, golden-brown chicken paired with peppery arugula, tangy dressing, and parmesan.

this image

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 fact 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.

Here’s why you’ll fall in love with this crispy chicken and arugula salad

1. Quick and Easy: The crispy chicken comes together quickly, making this a great option when you’re short on time but still want a home-cooked meal.
2. Balanced and Nutritious: Arugula provides a punch of vitamins and antioxidants, while the protein-packed chicken keeps you full and energized.
3. Restaurant-Quality at Home: With its crispy chicken and vibrant salad, this dish feels fancy enough for a dinner party but is simple enough for a family meal.
4. Endlessly Customizable: Whether you’re adding seasonal veggies, switching up the protein, or trying a new dressing, this salad can be tailored to suit your tastes and pantry.

What ingredients do I need for crispy chicken and arugula salad? (Quantities in the recipe card below)

For the breaded chicken:

• Egg
• Dijon mustard
• Garlic salt
• Salt and pepper
• Chicken breasts
• Bread crumbs
• Olive oil

For the salad:

• Arugula
• Parmesan cheese
• Lemon

The first time I loved arugula with parmesan was when I got a pork schnitzel dish with arugula, parmesan 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!

Customizations

• Protein Swaps: Not a fan of chicken? This salad works beautifully with crispy tofu, shrimp, pork chops, or even a soft-boiled egg for a vegetarian option.
• Add More Veggies: Toss in sliced cucumbers, cherry tomatoes, shaved fennel, or roasted sweet potatoes for extra flavor and nutrition.
• Switch Up the Dressing: While a lemon vinaigrette pairs wonderfully with the arugula, you can also try a balsamic reduction, creamy tahini dressing, or honey mustard for a different vibe.
• Gluten-Free Option: Use gluten-free breadcrumbs or almond flour for breading the chicken.

Tips for Success

• Thin Is Better: Use chicken breasts that are already thin, or pound them before breading – this ensures even cooking and extra crispiness.
• Don’t Rush the Crisp: Let the chicken stay in contact with the hot oil so it forms that golden crust. Working in batches keeps the oil hot and crisp.
• Dry Greens Well: If washing arugula before serving or prepping, spin it dry so the dressing (or lemon) doesn’t make the leaves soggy.
• Season Generously: A squeeze of fresh lemon and a sprinkle of parmesan brightens the flavors and brings the whole salad together.

How to make this Crispy Chicken and Arugula Salad:

1. In a bowl, combine egg, Dijon mustard, garlic salt, salt and pepper and stir, then add chicken.
2. Let marinate for 1/2 an hour, or up to overnight in the refrigerator covered in plastic wrap.
3. In another bowl combine panko bread crumbs and pinch of salt and pepper.
4. Pour 2 tablespoons vegetable oil into a large skillet over high heat for 1 minute.
5. Dredge chicken through bread crumb mixture and pat on breadcrumbs to make sure both sides are covered, then put into the heated oil in the skillet.
6. Repeat with chicken, adding it to the skillet to fry.
7. Turn the heat down to medium-high, and cook for 3-4 minutes until a golden brown crust forms, then flip the chicken and cook for another 3 minutes, until cooked through and golden brown.
8. Remove chicken from skillet and put on a plate until all the chicken is done cooking.
9. Put 1 1/2 to 2 cups arugula in a bowl.
10. Sprinkle 1/8-1/4 of a cup of shaved Parmesan cheese on top of the arugula.
11. Squeeze one lemon wedge over the salad, and place one lemon wedge on the side of the plate and place one chicken breast on top and serve!

FAQs for crispy chicken and arugula salad

• Can I make this ahead for meal prep? Yes – cook the chicken, cool it, and store separately from the arugula so it stays crisp. Add lemon or dressing right before eating.
• How long does it last in the fridge? Store components in airtight containers for up to 2 days. Keep dressing separate to prevent sogginess.
• What if I don’t like arugula? Swap arugula for spinach, mixed greens, or romaine for a milder base.
• Is this salad kid-friendly? For kids who prefer less peppery greens, use a mild lettuce and serve the chicken on the side.

Other recipes you might enjoy that are similar to this salad:

• 5 Ingredient Pesto Chicken Salad Bagel Sandwiches
• Baked BBQ Chicken and Avocado Salad
• Spinach Salad & Dressing Recipe

Find all of my easy dinner ideas here.

Whether you’re looking for a quick weeknight dinner, a healthy lunch option, or an impressive dish to serve at a gathering, this Crispy Chicken and Arugula Salad checks all the boxes. It’s light yet filling, nutritious yet indulgent, and endlessly adaptable to your preferences. Plus, the contrast of crispy chicken with tender greens is a match made in culinary heaven.

Crispy Chicken and Arugula Salad Recipe

Crunchy crispy thin chicken, cooked to perfection with arugula, parmesan cheese, and lemon makes for a delicious salad recipe.

4.32 from 22 votes

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 salads

Equipment

• Glass Mixing Bowls
• Large non-stick skillet

Ingredients

• 1 egg lightly beaten
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic salt
• 1 pinch of salt and fresh ground pepper
• 1 pound chicken breasts thinly sliced , 4-6 chicken pieces, buy either thinly sliced or cut and pound chicken breasts into thinner breasts pieces
• 1 cup panko bread crumb
• 1 pinch salt and freshly ground pepper
• 2-3 tablespoons vegetable oil for frying

For the salad

• 6-8 cups arugula
• 1/2 cup Parmesan cheese shaved
• 1 lemon sliced into 8 wedges

Instructions

• In a shallow bowl, combine egg, Dijon mustard, garlic salt, salt and pepper and stir, then add chicken and let marinate for 1/2 an hour, or up to overnight in the refrigerator covered in plastic wrap.
• In another shallow bowl combine panko bread crumbs and pinch of salt and pepper.
  
• Pour 2 tablespoons vegetable oil into a large skillet over high heat for 1 minute.
• Dredge chicken through bread crumb mixture and pat on breadcrumbs to make sure both sides are covered, then put into the heated oil in the skillet. Repeat with chicken, adding it to the skillet to fry (do not over-crowd the skillet, fry the chicken in batches if you need to.) Turn the heat down to medium-high, and cook for 3-4 minutes until a golden brown crust forms, then flip the chicken and cook for another 3 minutes, until cooked through and golden brown.
• Remove chicken from skillet and put on a place on a plate until all the chicken is done cooking.
• To assemble the salads, put 1 1/2 to 2 cups arugula in a bowl, sprinkle 1/8-1/4 of a cup (2 generous pinches) of shaved Parmesan cheese on top of the arugula, squeeze one lemon wedge over the salad, and place one lemon wedge on the side of the plate and place one chicken breast on top and serve!
  

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.  

Nutrition

Serving: 1salad | Calories: 710kcal | Carbohydrates: 33g | Protein: 86g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 250mg | Sodium: 858mg | Fiber: 6g | Sugar: 7g