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A salad with arugula, cherry tomatoes, mozzarella balls, and sliced breaded chicken, served with a side of green sauce.
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Simple Bocconcini Salad with Chicken

This bocconcini salad with crispy chicken is a fresh, satisfying meal that comes together in under twenty minutes. Tender mozzarella, cherry tomatoes, arugula, and a bright pesto lemon dressing make every bite balanced and flavorful.
Course Salad, Salads
Cuisine American, International
Keyword ball, balsamic, basil, bocconcini, bocconcini salad, caprese salad, cheese, cherry, cherry tomatoes, chop, delicious, dish, dressing, flavor, fresh mozzarella, mozzarella, mozzarella balls, olive oil, recipe, salad, salad recipe, tomato, tomatoes and bocconcini
Prep Time 15 minutes
Cook Time 4 minutes
Servings 2 Servings
Calories 458kcal
Author Zuzana Paar

Equipment

Ingredients

  • ½ Large Egg
  • ½ Cup Bread Crumbs
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 2 Pieces Chicken Cutlets 4 oz each, about ½-inch thick
  • 3 Tablespoons Vegetable Oil
  • 2 Tablespoons Pesto
  • ½ teaspoon Lemon Zest
  • 1½ teaspoons Lemon Juice
  • 6 Ounces Cherry Tomatoes halved
  • 2½ Ounces Baby Arugula about 2½ cups
  • 2 Ounces Bocconcini halved
US Customary - Metric

Instructions

  • Whisk the egg, season the breadcrumbs, and have the salad ingredients ready.
  • Coat the chicken in egg and breadcrumbs, then fry about 2 minutes per side until golden. Let it rest briefly.
  • Whisk the pesto with lemon juice and zest, then toss with the tomatoes, arugula, and bocconcini.
  • Slice the chicken, place it over the salad, and serve immediately.

Notes

  • Press the breadcrumbs firmly onto the chicken with your fingers rather than just sprinkling them on. A firmly pressed coating stays intact through frying and slicing.
  • Do not move the chicken in the pan during the first two minutes. Letting it sit undisturbed is what builds the golden crust before you flip.
  • Dress the salad just before serving. Baby arugula wilts quickly once it meets the lemon in the dressing, so toss and plate immediately.
  • Use bocconcini at room temperature rather than straight from the fridge. Cold mozzarella balls are firmer and less creamy than the warm chicken.

Nutrition

Serving: 1Cup | Calories: 458kcal | Carbohydrates: 26g | Protein: 13g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 413mg | Potassium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 27mg | Calcium: 248mg | Iron: 3mg