Go Back
–+ servings
Plate of sliced breaded chicken on a green salad with cherry tomatoes, mozzarella balls, and leafy greens. A fork rests on the edge of the plate.
Print

Light Summer Chicken Salad

This light summer chicken salad is fresh, flavorful, and easy to enjoy as a full meal. It comes together without much work, making it a practical choice for warm days, quick lunches, or simple meal prep.
Course Salad, Salads
Cuisine American, International
Keyword avocado, best summer, best summer chicken, chicken breast, chicken salad, chicken salad recipe, dice, easy chicken, grilled chicken salad, lettuce, perfect for summer, salad, salad dressing, salad recipe, summer chicken, summer chicken salad, summer salad
Prep Time 15 minutes
Cook Time 4 minutes
Servings 4 Servings
Calories 457kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1 Egg large
  • 1 Cup Bread Crumbs crunchy
  • 1 Pinch Salt
  • 1 Pinch Black Pepper freshly ground
  • 4 Pieces Chicken Cutlets 4 oz each, ½-inch thick
  • 6 Tablespoons Vegetable Oil
  • ¼ Cup Basil Pesto
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 12 Ounces Cherry Tomatoes sliced in halves
  • 5 Cups Baby Arugula 5 oz
  • 4 Ounces Bocconcini halved
US Customary - Metric

Instructions

  • Prepare the chicken cutlets and halve the tomatoes and bocconcini.
  • Fry the chicken for 2 minutes per side until golden and crisp, then rest for 5 minutes.
  • Whisk the pesto with lemon zest and juice, then toss with the tomatoes, arugula, and bocconcini.
  • Slice the rested chicken, arrange it over the salad, and serve immediately.

Notes

  • Fry in two batches every time, no exceptions. Adding all four cutlets to the oil at once immediately lowers the temperature, and the breadcrumbs absorb oil instead of crisping. Two cutlets, two minutes per side, every batch.
  • Pesto varies by brand in thickness and salt level. Taste the dressing before it goes on the salad, and adjust with a squeeze of extra lemon juice if it tastes flat, or a pinch of salt if it needs a lift.
  • Avocado works as an addition to the salad base if you want more substance in the bowl. Dice it and add at the same time as the bocconcini so it gets coated in the dressing without sitting exposed and oxidizing.

Nutrition

Serving: 1Cup | Calories: 457kcal | Carbohydrates: 25g | Protein: 12g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 405mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1382IU | Vitamin C: 25mg | Calcium: 232mg | Iron: 3mg