Parmesan Chicken and Fresh Salad

Recipe and photo by: Adien Galuh

Parmesan Chicken and Fresh Salad

  • 1 chicken breast, sliced in half for a thinner cut
  • 1 egg, beaten
  • 1 cup Cauliflower Breadless Breading Seasoned Original
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 cup parmesan cheese, grated
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1/2 medium sized onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp red wine vinegar
  • Juice from half of a lemon
  • 1/2 tsp oregano
  • 1/4 cup olive oil
  • Pinch of salt and pepper


For the salad:

  • Combine the olive oil, red wine vinegar, lemon juice, oregano, and the salt and pepper in a bowl. Whisk well and set aside.
  • Combine the chopped cucumber, tomato, and onion into a bowl. Season with salt and pepper, toss, and set aside until needed.

For the chicken:

  • Mix together the onion powder, garlic powder, and paprika. Season the chicken well on both sides with this. Add salt and pepper.
  • Prepare the beaten egg in a bowl. Next, mix the Cauliflower Breadless Breading and parmesan cheese together on a plate. Dip the chicken in the egg, and then the Cauliflower breading.
  • Heat a splash of oil over medium heat. Pan fry the chicken for 4-5 minutes on both sides or until chicken is fully cooked. Remove from heat.
  • When ready to eat, sprinkle feta cheese onto the salad and drizzle with the dressing from earlier and toss. Serve the crispy chicken with fresh salad on the side!

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