Grilled Chicken Salad with Parmesan Breadcrumbs
Narrative by Liz & Mel
Recipes by JoAnn
Sookie is a health-conscious woman. She likes to look good, sure, but she also needs to stay healthy and fit if she stands a chance of surviving her latest crisis. A flavorful meal packed with lean protein and plenty of veggies helps her stay one step ahead.
“Go on the Sookie Stackhouse Narrow Avoidance of Death Diet! Run for your life, and miss meals, too! Exercise plus starvation.” – Dead Reckoning
1 plum tomato, halved
4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1 bunch fresh basil, torn
1/3 cup grated Parmesan
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound)
3 tablespoons extra-virgin olive oil
1 cup breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula (I used baby spinach)
8 ounces bocconcini (small mozzarella balls), quartered
1. Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons Parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.
2. Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with slat and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with slat and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon Parmesan and the parsley and cook until toasted, about 1 more minute.
4. Toss the salad greens and remaining basil in a large bowl. cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.