Okay. All you've ever known of chicken Parmesan is about to fly out the window and into the breezes of the night.
Why did I alter an all-time classic? WAYELL, for starters, it's 456,987 degrees outside and my sweat glands doth beggeth for something cooler. For seconders, it's bikini season (even though I bought a one-piece this year and will never look back to the days of bare, pale stomachs) so the salad idea basically reached out and slapped me across the face.
And I have to say, this Chicken Parmesan Salad
might just bring some much needed light to your life in this world of darkness and pure evil. Baked chicken in a simple mixture of Yoplait greek yogurt and freshly grated Parmesan cheese. A crunchy topping of Progresso breadcrumbs to make your teeth happy. All sliced and gawgushly arranged over a bed of arugula, cherry tomatoes, sautéed onions and purple grapes to make your tongue dizzy.
Chicken Parmesan who?
Grab some chicken breasts, Yoplait plain Greek yogurt, red onion, cherry tomatoes, some seedless grapes, Progresso breadcrumbs, Parmesan cheese, some fresh thyme, and arugula. This is already lookin' so fine.
You'll just combine the yogurt, Parmesan, some fresh thyme leaves and a little pinch of salt and pepper in a bowl.
Give her a simple stir. You can whisk or use a spoon or your finger. Whatevs.
Dredge the chicken through the mixture, and then place in a small baking dish. Then sprinkle those breadcrumbs on top. Throw her in the oven for about half an hour. Oh, I can hardly wait.
While she bakes, sauté your onions for a few minutes, then add the cherry tomatoes, and cook juuuust to the point where they start to wilt, like a couple of minutes.
Oh my freaking goodness look at that chicken.
Then you simply plate! Arrange the arugula on two dinner plates, then the sliced chicken. Follow with the sautéed veggies and grapes. Just looooook at that.
Now, I drizzled the whole mess with a little more olive oil and a pinch of coarse salt because the river of my heart's bloodstream directed me that way.
And more grated cheese. Always.
Make this. Your bikini bod will thank you.*Bev normally doesn't say things like "bod." For more musings, visit her blog at Bev Cooks and her Tablespoon profile.