Chicken Schnitzel Chopped Salad
Chicken Schnitzel Chopped Salad is one of our favorite fall dinners. I start this chicken dinner by frying crispy chicken schnitzels and chopping them into bite sized pieces. Next, I make a Fig Balsamic Vinaigrette and chop up apples and red onion. Finally, I add in lots of pomegranate seeds and Pumpkin Spice Gouda Cheese. We like this salad for several reasons. First of all, I like that this is a complete meal. No side dishes are necessary, although I do like to serve it with bread. Secondly, I like that I can make this salad ahead of time. I like to fry the chicken and prepare the salad early in the day. Then, I toss everything together right before serving it. And, lastly, we all love the crispy chicken, the crisp vegetables, and the creamy cheese.
The Equipment I Used
- A Cast Iron Skillet- I like to fry my chicken in a cast iron skillet but you can use any large skillet.
The Ingredients Needed for Chicken Schnitzel Chopped Salad
- Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender chicken.
- Lettuce- I like to use chopped up spring greens. But you can use any lettuce that you like.
- Vinegar- Use the best quality fig vinegar that you can find.
- Cheese-I used a Pumpkin Spice Gouda cheese. But you can use regular gouda cheese, too.
- Pomegranate- I cut my pomegranate in quarters and then easily removed all the seeds.
How I Made my Salad
- First, I fried the chicken. Be careful to not burn the chicken.
- Next, I made the dressing.
- Then, I chopped all the vegetables into bite sized pieces.
- Finally, I tossed together all the ingredients.
If you like crispy chicken, you need to try this delicious Chicken Schnitzel Chopped Salad.
Chicken Schnitzel Chopped Salad
Ingredients
- 1 pound thin sliced chicken cutlets
- 1 cup flour
- ½ tsp. each kosher salt and black pepper
- 3 beaten eggs
- 2 cups plain breadcrumbs
- 1 tsp. each garlic powder, onion powder, paprika
- 2 cups vegetable oil
- ½ cup extra virgin olive oil
- ⅓ cup fig balsamic
- 4 cups Spring Mix lettuce
- ½ cup Pumpkin Spice Gouda cheese, diced
- 1 apple, chopped
- ¼ cup sliced red onions
- 1 cup pomegranate seeds
Instructions
- Frist, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
- Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
- Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, and a pinch kosher salt and black pepper.
- In a large bowl toss together the spring greens, the chopped chicken, the red onion, the cheese, the apples, the pomegranates, and as much of the dressing as you like.
