Arugula Salad with Parmesan-Crusted Chicken, Asparagus and Strawberries

Recipe

Salad
Arugula Salad with Parmesan-Crusted Chicken, Asparagus and Strawberries

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3.67 out of 5 stars
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15 ratings

Recipe Data

4
Servings
25min
Prep
45min
Total

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    Description

    This is the kind of salad that makes you forget you're eating healthy. Maybe it's the Parmesan crust on the chicken. Maybe it's the tangy sweet dressing. Just remember, it's a good source of protein, fiber,  and vitamin C, 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    c.plus 1 tbsp Hy-Vee Select extra virgin olive oil, divided
    2 tbsp.Hy-Vee balsamic vinegar
    2 tbsp.seedless raspberry jam
    ½ tsp.Hy-Vee Dijon mustard
    ½ tsp.Hy-Vee salt, divided
    tsp.freshly ground Hy-Vee black pepper
    12 oz.fresh asparagus, trimmed and cut into 3-inch lengths
    ½ c.freshly grated Parmesan cheese
    ½ c.Hy-Vee whole wheat bread crumbs
    ½ tsp.Hy-Vee dried thyme
    2Hy-Vee large eggs
    2skinless, boneless chicken breast halves (1 pound)
    3 c.arugula
    3 c.leaf lettuce
    1 c.curly endive
    1 ½ c.sliced fresh strawberries

    Directions

    1. For dressing, whisk together 1/3 cup olive oil, balsamic vinegar, raspberry jam, Dijon mustard, 1/4 teaspoon salt and pepper; set aside.
    2. In a medium saucepan, bring 1 quart of water to boiling. Add asparagus and cook 2 minutes. Meanwhile, fill a large bowl halfway with ice water. Drain asparagus and plunge into ice water to cool.
    3. In a shallow bowl, combine Parmesan cheese, bread crumbs, thyme and remaining salt; set aside. In a small bowl, beat eggs with a fork. Cut chicken breasts in half lengthwise. Coat chicken pieces with breadcrumb mixture, then beaten egg, and once again with breadcrumb mixture. In a nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add chicken pieces. Cook on all sides until well-browned and cooked through, about 15 minutes, covering if needed. Remove to cutting board to cool slightly. Cut into 1/2-inch thick slices.
    4. Arrange arugula, lettuce and endive on a serving platter or individual salad plates. Top with asparagus, strawberries and chicken. Serve with dressing.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 140mg
    • Sodium: 710mg
    • Total Carbohydrates: 28g
    • Protein: 25g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 80%
    0%
    Iron 20%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.