Garlic Herb Chicken with Grape Frico Salad and Honey Dijon Dressing

This chicken and salad combo is not just carb smart-it’s carb clever. Instead of topping mixed greens with the usual croutons, we’ve opted for pieces of frico. These crisp shards of thin baked Parmesan have a super savory, almost nutty flavor that goes oh so well with sweet grapes, carrot ribbons and a pickled shallot dressing.

We got so excited about the salad we almost forgot to tell you about the chicken! Juicy slices of white meat chicken are seasoned with garlic and parsley then drizzled with more of the dressing. It’s a dinner that’s sure to leaf you satisfied.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Roughly chop parsley leaves and stems. Halve, peel and mince shallot until you have 1 tablespoon (2 tablespoons for 4). Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve grapes lengthwise.
2. Pat chicken dry with paper towels. Season all over with garlic powder, salt and pepper. Sprinkle all over with chopped parsley. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. (It will finish cooking in the next step.) Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet.)
3. Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on opposite side of sheet from chicken. (For 4, use a second baking sheet; bake chicken on top rack, frico on middle rack.) Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5-7 minutes. Transfer chicken to a cutting board to rest for 5 minutes. Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
4. In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 teaspoon sugar and a pinch of salt. (For 4 servings, use juice from whole lemon and 2 teaspoons sugar.) Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.
5. To bowl with pickled shallot, add honey Dijon dressing, 1 tablespoon olive oil (2 tablespoons for 4 servings) and a pinch of salt and pepper; whisk to combine. In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing (save the rest for serving).
6. Thinly slice chicken crosswise. Break frico into bite-size pieces. Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can substitute boneless skinless chicken breast. Pound them to an even thickness for even cooking and adjust cook time as needed.

What can I use instead of honey Dijon dressing?

A simple vinaigrette of olive oil, vinegar, Dijon mustard and honey works well as a substitute.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Keep the frico in a separate container at room temperature to maintain crispness.