Garlic Herb Chicken with Grape Frico Salad and Honey Dijon Shallot Dressing

This garlic herb chicken recipe is a fresh take on a classic dinner. Juicy chicken cutlets are seasoned with garlic powder and parsley, then pan-seared and finished in the oven. The real star is the accompanying salad: crisp mixed greens and carrot ribbons tossed with a sweet-tangy honey Dijon-shallot dressing, topped with juicy red grapes and crunchy Parmesan frico.

Frico-crispy melted Parmesan shards-replace traditional croutons, keeping this dish carb-conscious without sacrificing texture. The same dressing doubles as a drizzle over the sliced chicken, tying everything together. It’s a balanced, satisfying meal that’s sure to become a favorite.

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle 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 for 4). Quarter lemon. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you reach 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 oven). Transfer chicken to one side of a baking sheet. (For 4 servings, spread across entire sheet.)
3. Sprinkle Parmesan into two 3-inch-wide circles (four for 4 servings) on the opposite side of the sheet from the 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 edges, 5-7 minutes. Transfer chicken to a cutting board to rest 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 at least 30 seconds.
5. To the bowl with pickled shallot, add honey Dijon dressing, 1 tablespoon olive oil (2 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 (reserve 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 use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the cooking time as needed.

How do I store leftovers?

Store the chicken, salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The frico may lose crispness; reheat in a 350°F oven for a few minutes.

Can I make this recipe dairy-free?

The Parmesan frico is essential to the dish, but you can omit it for a dairy-free version. The salad will still be delicious without it.