Arugula Salad with Parmesan-Crusted Chicken, Asparagus and Strawberries


Arugula Salad with Parmesan-Crusted Chicken, Asparagus and Strawberries

Primary Media

Plate of arugula salad topped with parmesan-crusted chicken, aspargus and strawberries

User Rating

3.67 out of 5 stars
Rate it:
15 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    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, 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ⅓ 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
    ⅛ 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
    2 Hy-Vee large eggs
    2 skinless, boneless chicken breast halves (1 pound)
    3 c. arugula
    3 c. leaf lettuce
    1 c. curly endive
    1 ½ c. sliced fresh strawberries


    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


    480 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Hy-Vee Seasons Spring 2012.