Sliced crispy chicken with salad next to it on a round white plate

Crispy Chicken with Salad

Combine just a few simple ingredients to make a delicious dressing to pour over a salad served with crispy panko-covered chicken.
Course Main Dish
Cuisine American
Keyword arugula, chicken, dressing, salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 444kcal
Author Stephanie Lynch



  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko
  • 1 lb chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 3 cups arugula
  • 1/4 red onion sliced thin
  • 2 tsp capers drained
  • 1 tsp parsley


  • 1/4 cup mayonnaise
  • 2 tsp lemon juice
  • 3/4 tsp granulated sugar
  • 1/2 tsp pepper


  • Lay out three small bowls and fill one with flour, another with the egg, and the last with the panko
  • Dredge each piece of chicken in the flour, then egg, then cover with panko making sure to thoroughly cover the chicken at each step and let extra egg drip off before putting in the panko
  • In a medium skillet, heat the oil over medium-high heat
  • Place the chicken into the oil and fry until it is cooked through and golden brown, turning at least once, about 5-10 minutes per side, depending on how thick the chicken breast is
  • Sprinkle the chicken with salt after it finishes cooking
  • Meanwhile, whisk together all of the ingredients for the salad dressing in a medium mixing bowl
  • Add the arugula and red pepper to the dressing and toss gently to coat
  • Divide the salad and chicken among your serving plates and top with capers and parsley to garnish


Calories: 444kcal | Carbohydrates: 25g | Protein: 31g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 160mg | Sodium: 684mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 5.1mg | Calcium: 69mg | Iron: 2.5mg