Crispy Italian Chicken and Sun-Dried Tomato Salad
Ingredients
- ½ lb boneless, skinless chicken breasts, halved crosswise
- ¼ cup panko breadcrumbs
- 1 tsp Italian seasoning
- 1 Tbsp mayonnaise
- 1 Tbsp olive oil
- 1 (5-oz) pkg spring mix
- ¼ cup drained, thinly sliced sun dried tomatoes in oil
- ¼ cup pine nuts
- ¼ cup freshly grated Parmesan cheese
- 3 Tbsp balsamic vinaigrette
Instructions
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Combine breadcrumbs and seasoning in a shallow bowl. Brush chicken with mayonnaise; dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken in hot oil in a skillet over medium-high heat 4 to 6 minutes per side or until done. Let stand 5 minutes; slice chicken.
- Toss together greens, tomatoes, nuts, cheese, and vinaigrette in a medium bowl. Serve chicken over salad.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
572
|
572
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 38 | 38 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 687 | 687 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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