Crispy Chicken and Rocket Salad

Crispy Chicken and Rocket Salad

If you live on Vancouver Island then chances are you’ve likely been to Cactus Club before. Well, they used to have a Rocket Salad on their menu that I was obsessed with and one day they decided to remove it from the menu. It was a tragedy, really! So, I decided to recreate it and keep the recipe for when I have a hankering for it. The salad is so fresh and the crispy, panko-fried chicken breast absolutely makes it.

I love all of the pretty colours from the bright greens to the heirloom cherry tomatoes. The creamy chèvre adds a richness to it and the lemon garlic dressing keeps with the theme of the salad; fresh! Summer is a season that offers a wide array of fresh produce and I love to buy as much as I can locally from small grocers and farmers markets. It’s important to me to buy organic produce. I have done much research over the years concerning pesticides and farming and I have resolved that I will not consume non-organic fruits or vegetables. There are so many reasons for that decision; maybe someday I will do a blog post on it, but for now, I do recommend that you buy organic greens and produce.

Crispy Chicken and Rocket Salad

salad, summer, chicken, crispy chicken, green salad, fresh salad, organic salad

lunch, dinner

American

Yield: 4

Author: Courtney Sketchley

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Crispy Chicken and Rocket Salad

This salad is vibrant and uses the most fresh ingredients while the crispy chicken adds a little fun to the salad.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the salad:

• 4 boneless, skinless chicken breasts
• 2 cups panko bread crumbs
• 2 eggs
• 1 cup flour
• salt and pepper
• avocado oil, for frying
• 8 cups packed arugula
• 2 cups heirloom cherry tomatoes, cut in half
• 2 shallots, thinly sliced
• 1 1/2 cups cucumber sliced into half moons
• 1/2 cup chèvre, crumbled

For the dressing:

• 3/4 cup extra virgin olive oil
• 4 1/2 tbsp white wine vinegar
• 2 tbsp fresh lemon juice
• 1 tsp dijon mustard
• 1 clove garlic, minced
• salt and pepper

Instructions

Make the Lemon Garlic Vinaigrette:

1. Add all of the ingredients to a medium-sized jar, secure the lid and shake until everything is fully incorporated. Set aside.

Make the Salad

1. Prepare three shallow bowls for breading the chicken. Add the flour to one, the eggs to one and the panko crumbs to another. Add 1 tsp of water to the eggs and whisk until fully beaten. Set aside.
2. Use the butterfly technique to cut your chicken breast lengthwise. Once done, it should have the shape of a butterfly. Season both sides with salt and pepper.
3. Add avocado oil to a nonstick pan and heat on medium-high heat. Preheat your oven to 400F and prepare a baking sheet with an oven-safe rack or parchment paper. Set aside.
4. Add your chicken to the flour, then the egg and then the panko crumbs. Once fully coated, add the chicken breast to the hot pan and sear on each side until golden brown, about 2 or 3 minutes on each side.
5. Transfer the seared chicken to the baking rack, place a sheet of aluminum foil lightly over top (not sealing it) and bake for 20 minutes.
6. While the chicken is baking, make the salad. Add the arugula to a large bowl and toss with the vinaigrette until coated. Add the tomatoes, cucumber and shallots and lightly toss again.
7. When the chicken is done, add one breast to a large plate and top with the salad. Crumble the chèvre on the top and serve!

www.strawberrycreamkitchen.ca/blog/crispy-chicken-and-rocket-salad

Did you make this recipe?

Tag @strawberry.cream.kitchen on instagram and hashtag it # rocket salad