Chicken Parmesan Salad

chicken parmesan salad Entree Italian
Chicken Parmesan Salad
  • Prep 10 min
  • Total 40 min
  • Servings 2

This Chicken Parmesan Salad is giving you bedroom eyes. No, I swear it. MORE+ LESS-

Updated August 28, 2014
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs


tablespoons Yoplait® Greek plain yogurt
cup freshly grated Parmesan cheese
teaspoon fresh thyme leaves
pinch coarse salt and freshly ground pepper
boneless, skinless chicken breasts
tablespoons Progresso™ Bread Crumbs
cup red onion, diced
cup cherry tomatoes
cups arugula
cup halved seedless red grapes
tablespoons extra-virgin olive oil, divided


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  • 1
    Preheat oven to 400°F.
  • 2
    In a small bowl, whisk together the yogurt, Parmesan, thyme leaves, salt and pepper. Add the chicken to the bowl and coat with the mixture. Transfer to a small baking dish and sprinkle the breadcrumbs over the chicken. Bake 20 to 30 minutes, checking at the 20-minute mark. Once cooked, removed from oven and let rest 5 minutes. Slice.
  • 3
    Heat 1 Tbsp oil over medium-high in a small skillet. Add the onions and sauté for 3 minutes. Add the cherry tomatoes and sauté another 3 minutes, until soft.
  • 4
    Arrange the arugula over 2 dinner plates.
  • 5
    Place the sliced chicken over the salad greens. Then top with sautéed veggies and the grapes. Drizzle the whole plate with a little olive oil.
  • 6
    Serve immediately with extra grated Parmesan if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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