Tuscan Chicken Salad Recipe

Prep chicken

If breasts are thick, butterfly or pound to about 1/2 inch thickness. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper.

Set up breading station

Place flour in a shallow bowl. Beat the egg in a second bowl. In a third bowl combine panko, 3 tbs grated Parmesan, garlic powder, dried oregano, remaining salt and pepper; mix well.

Bread the chicken

Dredge each breast lightly in flour, shake off excess, dip into beaten egg, then press into the panko-Parmesan mixture until well coated on both sides.

Cook the chicken

Heat 2 tbs olive oil in a large skillet over medium heat. Add chicken and cook 4-5 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips.

Wipe portabella caps clean, remove stems, brush both sides lightly with a little olive oil and season with a pinch of salt and pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill mushrooms 4-5 minutes per side until tender and nicely marked. Let cool slightly, then slice into strips.

In a small food processor or blender combine basil leaves, toasted pine nuts, 2 tbs grated Parmesan, garlic clove, salt and pepper. Pulse while streaming in 3 tbs extra-virgin olive oil until a smooth, spoonable pesto forms. Taste and adjust salt, pepper, or oil to achieve desired consistency. If you prefer a thinner pesto for drizzling, add 1-2 tbs more olive oil.

In a small bowl or jar whisk together 1 tbs balsamic vinegar, 3 tbs olive oil, Dijon mustard, honey, salt and pepper until emulsified. Taste and adjust seasoning. Optionally stir in 1 tbs fresh lemon juice for brightness.

Tear or chop romaine into bite-sized pieces and place in a large salad bowl or platter. Arrange roasted red pepper strips, sliced grilled portabella, and fresh mozzarella pieces evenly over the lettuce.

Place sliced Parmesan-crusted chicken on top of the salad.

Drizzle pesto sauce over the chicken and mozzarella in thin ribbons (about 1-2 tbs), then drizzle the balsamic vinaigrette over the whole salad to taste (start with about 2 tbs).

Sprinkle extra grated Parmesan over the salad and finish with a squeeze of fresh lemon juice and additional salt and pepper to taste.

Toss lightly if desired so dressing coats leaves, or serve composed so guests can choose. Serve immediately while chicken and mushrooms are still slightly warm.