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Photo Credit: Elizabeth Newman

Grilled Chicken Parm Salad

Name: Grilled Chicken Parm Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4

20 MINPrep Time

10 MINCook Time

4Servings

by Giada De Laurentiis

Member Exclusive

Photo Credit: Elizabeth Newman

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Welcome to your new ultimate summer dish for entertaining. This recipe has everything we love about Chicken Parm - chicken, tomatoes, and cheese - but in the form of a bright and light summer dish. It all stars juicy marinated chicken breast, served alongside a vibrant salad with loads of flavor.

Grilled Chicken Parm Salad

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Ingredients

For The Chicken:

3 chicken breasts (roughly 8 ounces each) butterflied and halved
1 ½ teaspoons Tuscan grill seasoning (or other Italian herb blend)

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1 ½ teaspoons kosher salt
3 tablespoons lemon juice, from one large lemon
2 tablespoons olive oil

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For The Salad:

8 ounces mozzarella ciliegine or bite-sized mozzarella, drained
1 pint cherry tomatoes, halved
2 heaping cups arugula
1/4 cup basil leaves, torn
1 tablespoon olive oil
1 tablespoon red wine vinegar or balsamic vinegar
½ teaspoon kosher salt
⅓ cup shaved Parmigiano Reggiano

Instructions

For the chicken, using a sharp knife, carefully cut the chicken breasts in half horizontally as if you are opening each one up like a book. You should have a total of 6 thin filets when done. (Alternatively, you can ask a butcher to do this step for you.)
In a medium-sized bowl or tupperware, combine the Tuscan grill seasoning, kosher salt, lemon juice and olive oil until combined. Place the chicken filets in the marinade, turning them over to ensure that all of the surface area gets coated in marinade. Refrigerate for at least 2 hours and up to 6 hours maximum; marinating longer may cause the lemon juice to toughen the chicken.
Preheat a grill pan or propane grill to medium high heat. Remove the chicken breasts and place on the hot grill. Cook until deep grill marks have formed on the first side, roughly 4 to 5 minutes. Flip the chicken and grill until browned on the second side and cooked through, about 3 minutes longer. Set the chicken aside to a platter.
While the chicken rests, make the salad. In a medium bowl, combine the mozzarella, cherry tomatoes, arugula, and basil. Drizzle with the olive oil and vinegar, season with salt, and toss to coat. Serve the salad alongside the grilled chicken, and finish with shaved Parmigiano Reggiano.