Chicken Parmesan Salad with Balsamic Dressing
Inspired by a sweetgreen favorite, this refreshing bowl is packed with protein, veggies and a mouthwatering dressing
Servings: 4 salads
Calories: 480kcal
Cost: $38
Equipment
- 2 baking sheets
- cutting board
- sharp knife
- small pot
- small bowl
Ingredients
Salad
- 1.5 lbs chicken breast
- ¼ cup cherry tomatoes halved
- ½ cup ciabatta baguette cubed
- 1 head broccoli de-stemmed
- 1 cup quinoa
- 4 cups spinach
- 2 tbsp olive oil
- 4 tbsp pecorino romano grated
- salt and pepper to taste
Salad Dressing
- ¼ cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp dijon
- 1 tbsp honey
- red pepper flakes to taste
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F. On a baking sheet covered with foil, drizzle a tablespoon of olive oil evenly onto the chicken breasts and sprinkle with a pinch of salt and pepper. Bake in the oven for 30 minutes or until the chicken is cooked through. Remove from the oven and let the chicken rest for a few minutes. Then cut the chicken breasts into bite sized pieces.
- In the meantime, bring ⅓ cup of water to a boil in a small pot. Add the quinoa and boil for 45 seconds, and then reduce the heat to a simmer. Cover the pot and let simmer for 15 minutes or until the moisture is soaked up and the quinoa is fluffy.
- Raise the oven temperature to 430°F. Chop the tomatoes, cube the bread and cut the stems off the broccoli. Place the bread cubes and the broccoli on another foiled baking sheet and drizzle with a light amount of olive oil (only a tablespoon or so) and toss both sides with an additional sprinkle of salt and pepper. Bake the sheet in the oven for 7 minutes. Then remove the toasted bread cubes (set them aside to cool) and continue baking the broccoli for another 7 minutes, or until it reaches your preferred crispiness.
- Next, make the dressing. In a small bowl, mix together the olive oil, dijon mustard and balsamic vinegar with a spoon. Add a pinch of salt and red pepper flakes if desired.
- Assemble the salad with a few scoops of quinoa on the bottom of a bowl, followed with about a a cup of spinach. Top with chicken, tomatoes, broccoli, bread croutons and pecorino Romano cheese. Drizzle on the salad and enjoy!