Seared Chicken Breast Salad with Parmesan Crisps


  • 1 ounce REGINA Red Wine Vinegar with Garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 egg yolks
  • 1/2 teaspoon ground black pepper
  • 7 ozs. olive oil
  • 1 ounce Parmesan cheese, finely grated
  • (to taste) salt
  • 6 boneless skinless chicken breasts
  • 1/2 teaspoon black ground pepper
  • 6 ozs. romaine lettuce, cut, washed, and drained
  • 6 ozs. green leaf lettuce, cut, washed, and drained
  • 4 ozs. freshly grated Parmesan cheese, coarsely grated
  • 3 ozs. B&G Sweet Bell Pepper Toppers


DRESSING: Combine first 4 ingredients and the REGINA Red Wine Vinegar with Garlic in a bowl, mix well, slowly whisk in oil until all is incorporated. Add Parmesan cheese, salt (optional).

CHICKEN: Rub chicken with pepper and lemon. Let sit for 15 min. Slowly sear chickenover medium heat. Finish cooking in 350 degree oven, about 5 minutes. Just before serving, slice diagonally into strips.

CRISPS: Sprinkle 1/8" layer of Parmesan cheese on lightly greased parchment paper. Toast in 325 degree oven until golden. Cool slightly, break into 3/4" pieces.

SALAD: Toss greens with dressing and peppers, arrange on 6 plates, fan chicken on top of salad, sprinkle with Parmesan crisps.
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