Crunchy Walnut-Crusted Chicken with Greek Salad and Creamy Feta Dressing

This walnut-crusted chicken is a delightful twist on classic breaded chicken. The nutty crunch from crushed walnuts combined with panko and oregano creates a golden, flavorful coating that bakes up perfectly in the oven. Paired with a crisp Greek salad tossed in a creamy dressing and topped with feta, every bite is a balance of textures and tastes.

The dressing does double duty-use it to dress the salad and as a sauce for the chicken. It’s a simple, satisfying meal that comes together quickly, making it ideal for busy weeknights or a relaxed weekend dinner.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with cooking oil.
2. Crush the walnuts into small pieces (not too fine). In a shallow bowl, combine crushed walnuts, panko breadcrumbs, dried oregano and a pinch of salt and pepper.
3. Melt the butter in a small bowl. Pat the chicken cutlets dry and brush both sides with melted butter. Season lightly with salt and pepper.
4. Press each buttered cutlet into the walnut-panko mixture, coating evenly on both sides. Place on the prepared baking sheet.
5. Bake for 12-15 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F). Let rest for 2 minutes.
6. While the chicken bakes, prepare the salad: Slice the mini cucumber into half-moons, dice the tomato and thinly slice the scallions. In a large bowl, combine mixed greens, cucumber, tomato and scallions.
7. In a small bowl, whisk together the Greek vinaigrette and mayonnaise until smooth. This is your creamy dressing.
8. Pour the dressing over the salad and toss to coat. Crumble the feta cheese over the top.
9. Serve the walnut-crusted chicken alongside the salad. Drizzle any remaining dressing over the chicken if desired.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds would work well. Toast them lightly for more flavor.

How do I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your other ingredients are certified gluten-free.

Can I prepare the chicken ahead of time?

You can coat the chicken and refrigerate it for up to 4 hours before baking. Add a few extra minutes to the bake time if cooking from cold.