Parmesan Crumbed Chicken & Tomato Salad

READY IN: 40mins
Recipe by JustJanS

A nice warm salad of parmesan crumbed chicken, tomatoes and greens.

Top Review by Lorac

Excellent! This Parmesan crusted chicken is the most moist and tender I have ever eaten. The crust sealed in all the juices, only 3 drops ever made it to the pan. The balsamic vinegar, orange juice and sun dried tomato flavors were perfectly balanced and the dressing made a perfect foil for the Parmesan and bacon flavors. I made the recipe as directed substituting arugula for the basil and turning up the temp a notch when adding the bacon to brown the chicken. The perfect main dish salad for a hot summer night in Phoenix. Another high five for Jan S.

Ingredients Nutrition


  1. Preheat oven to 180c.
  2. Combine parmesan and breadcrumbs in a medium bowl.
  3. Place flour and egg in sperate medium bowls.
  4. Toss 1 chicken fillet in the flour to coat and shake off any excess.
  5. Dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
  6. Repeat the process with the remaining chicken.
  7. Place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
  8. Place the bacon in a single layer on another tray, and add to the oven.
  9. Cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
  10. Thinly slice the bacon.
  11. Meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
  12. Place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
  13. Divide among serving plates.
  14. Cut the chicken across the grain into thick slices and divide among the salads.
  15. Sprinkle with the bacon and drizzle with the dressing.

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