What I love about Crispy Chicken and Rocket Salad
This Crispy Chicken and Rocket Salad is one of my absolute favourite dinners to make during the summertime. It’s light, fresh, and full of flavour—everything I crave when the weather warms up.
If you’re from Vancouver Island, there’s a good chance you’ve been to Cactus Club. They used to serve a Rocket Salad that I was completely obsessed with. Sadly, they eventually removed it from the menu—a true tragedy, if you ask me! So, I took matters into my own hands and recreated it at home. Now, whenever that craving hits, I can whip it up myself—and honestly, I might love this version even more.
What really makes this salad shine is the balance of textures and flavours. The golden, crispy chicken breast adds heartiness and protein, while the peppery rocket (arugula) and juicy heirloom cherry tomatoes bring vibrant freshness and colour. To round it out, I add creamy goat chèvre for a touch of richness, and finish it all off with a zesty lemon vinaigrette that ties everything together beautifully.
Summer is the perfect time to make this salad, thanks to the abundance of fresh, seasonal produce. It’s a great way to celebrate what’s in season, all while enjoying a dish that feels indulgent yet nourishing.
Recipe Notes
A few things to keep in mind:
- Bread crumbs – You can use your favourite gluten-free breadcrumbs for the breading process or panko crumbs if you’re not gluten-free.
- Tapioca flour – To keep it gluten-free I like to use tapioca flour for dredging the chicken. If you are not gluten-free, regular flour can be used as well.
- Arugula – Arugula, also known as rocket, has a delicious peppery flavour that pairs really well with this salad. You can usually find it with the spinach and other mixed greens in the grocery store.
- Cherry tomatoes – I love to use heirloom cherry tomatoes to add a variety of colours, but all-red cherry tomatoes or even grape tomatoes work as well.
- Shallots – Shallots add delicious onion flavour to the salad as well as a bit of a kick. I like shallots as they have a more mild flavour than say yellow, white or purple onions. You can find these near the onions in the grocery store.
- Goat cheese – You will need soft, unripened goat cheese for this recipe. You can find this at the grocery store in the specialty cheese section.
The Steps
Step 1: Make the vinaigrette.
In a small bowl or jar, whisk together the olive oil, white wine vinegar, lemon juice, mustard, garlic, salt and pepper until completely combined. Set aside for later.
Step 2: Butterfly the chicken.
Slice the chicken lengthwise like a book until it’s almost cut through but not quite all the way. It should look sort of like a butterfly, hence the name.
Step 3: Bread, fry and bake the chicken breasts.
Go through the 3-step process explained in the recipe card to bread the chicken. Fry the breaded, butterflied chicken one at a time in a medium-sized stainless steel pan until golden brown. Then, bake in the oven for 20 minutes or until a thermometer inserted reads 165F.
Step 4: Toss the arugula.
In a medium-sized bowl, toss the arugula/rocket with the prepared vinaigrette until evenly coated.
Step 5: Assemble the salads.
Add one breaded chicken breast to each of the 4 plates. Top with tossed arugula, cherry tomatoes, sliced shallots, cucumber and soft goat cheese. Finish with some fresh cracked black pepper and enjoy immediately.
FAQ
This is recipe is definitely best when made and enjoyed on the day it is prepared. The chicken can be made ahead and reheated in the oven in a pinch but it likely won’t crisp up as much as it had originally. The vinaigrette can definitely be made ahead and stored in the fridge until needed. Sometimes the olive oil hardens in the fridge so be sure to let it come to room temperature for about 15 minutes before you’re ready to toss the salad.
If you have a big enough air fryer to fit the butterflied chicken, you can definitely do that! Spray them lightly with olive oil and air-fry at 375F for 5-7 minutes on each side or until golden brown and cooked through to 165F. You do not need to sear first.
Yes! Though the goat cheese really is one of the best ingredients in this dish, you can omit for a dairy-free version.
Crispy Chicken and Rocket Salad
Equipment
- 1 Baking Sheet with Wire Rack
Ingredients
For the salad:
- avocado oil for frying
- 4 organic boneless, skinless chicken breasts
- 2 cups gluten-free breadcrumbs
- 2 eggs
- 1 cup tapioca flour
- 2 teaspoons sea salt divided
- 1 teaspoon black pepper divided
- 8 cups organic arugula packed
- 2 cups heirloom cherry tomatoes halved
- 2 shallots peeled and thinly sliced
- 1 1/2 cups cucumber sliced into half moons
- 1/2 cup fresh goat chèvre crumbled
For the vinaigrette:
- 3/4 cup extra virgin olive oil
- 4 1/2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Make the vinaigrette by adding all of the ingredients to a medium-sized jar, secure the lid and shake well until combined. Set aside.
- Prepare three shallow bowls for breading the chicken. Add the tapioca flour and 1 tsp sea salt and 1/2 tsp black pepper to one, the eggs to another and the bread crumbs to another. Add 1 tsp of water to the eggs and beat them. Set aside.
- Use the butterfly technique to cut your chicken breast lengthwise but not all the way through so that you have one large piece of chicken that looks like a butterfly. Season both sides with 1 tsp sea salt and 1/2 pepper.
- Add avocado oil to a stainless steel pan and heat over medium-high heat. Preheat the oven to 400F and prepare a baking sheet with an oven-safe rack or parchment paper. Set aside.
- Dredge the chicken into the flour, then the egg and then the bread crumbs. Once fully coated, add the chicken breast to the hot pan and sear for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to the baking rack, place a sheet of aluminum foil lightly over top shiny side down (not sealing it) and bake for 15-20 minutes or until a thermometer inserted reads 165F. Check at 15 minutes.
- While the chicken is baking, make the salad. Add the arugula to a large bowl and toss with the vinaigrette until coated.
- Prepare four shallow salad bowls or plates.
- When the chicken is done, add the chicken breasts to the bottom of the four prepared bowls.
- Add the dressed arugula on top of the chicken and then divide the tomatoes, cucumbers and shallots on top of the arugula.
- Top with crumbled goat cheese and a little more fresh cracked pepper.
- Serve and enjoy!
Notes
Nutrition
More Delicious Salad Recipes:
- Lemon Dill Chicken Salad with Avocado
- Antipasto Salad with Italian Vinaigrette
- Beef Tenderloin with Garden Salad
- Mediterranean Chicken Salad with Creamy Hummus Dressing
- Big Thai Chicken Salad
- Summer Nectarine Salad with Basil and Goat Cheese
- Peach Blueberry and Mozzarella Salad
- Green Salad with Berries and Avocado
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