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Crunchy Panko Oven-Baked Chicken Salad Recipe

Crunchy Panko Oven-Baked Chicken Salad recipe


This is a yummy salad with crunchy chicken. The chicken is coated in panko and baked. It's mixed with fresh veggies and a tangy dressing. It's good for a healthy lunch or dinner.


4 Chicken Breasts
100 g Panko Breadcrumbs
1 tbsp Olive Oil
4 Romaine Lettuce Hearts
2 Carrots
1 Red Bell Pepper
30 g Fresh Parsley
3 tbsp Greek Yogurt
1 tbsp Dijon Mustard
1 tbsp Honey
1 Lemon
100 g Crumbled Goat Cheese
Salt and Pepper to taste


Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Place the panko breadcrumbs in a shallow dish. Add olive oil and a pinch of salt and pepper, and mix well.
Brush each chicken breast with a thin layer of Greek yogurt, then press into the panko mixture to coat evenly on both sides.
Place the coated chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
While the chicken is baking, chop the romaine lettuce hearts and place them in a large salad bowl.
Peel and grate the carrots, dice the red bell pepper, and chop the parsley. Add these to the bowl with the lettuce.
In a small bowl, whisk together 3 tablespoons of Greek yogurt, Dijon mustard, honey, and the juice of one lemon to create the dressing. Season with salt and pepper to taste.
Once the chicken is done, let it rest for a few minutes before slicing it into strips.
Add the chicken strips to the salad bowl, pour over the dressing, and toss everything together until well combined.
Crumble the goat cheese over the top of the salad and serve immediately.

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