Creamy Garlic Parmesan Crispy Chicken Salad Recipe

Creamy Garlic Parmesan Crispy Chicken Salad Recipe

How To Make Creamy Garlic Parmesan Crispy Chicken Salad

Enjoy a creamy and cheesy chicken salad with this easy recipe! Crispy yet tender chicken is tossed into a refreshing salad drizzled with parmesan dressing.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For Chicken:

  • 1 ½cupspanko breadcrumbs
  • ¼cupParmesan cheese,grated
  • 1tspsalt,plus more to taste
  • 1tsppepper,plus more to taste
  • 1tsppaprika
  • 1tspgarlic powder
  • 2chicken breasts
  • 1cupall-purpose flour
  • 3large eggs,beaten
  • 2tbspolive oil

For Salad Dressing:

  • cupsour cream
  • cupbuttermilk
  • ¼cupparmesan cheese,grated
  • 1tbspgarlic,minced
  • 1tbsplemon juice
  • 1tbspapple cider vinegar
  • 1tbspolive oil
  • salt,to taste
  • freshly ground black pepper,to taste

For Salad:

  • 16ozmixed greens
  • 2cupsmixed cherry tomato,halved
  • ½red onion,thinly sliced



  1. Preheat the oven to 425 degrees F.

  2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.

  3. Season the chicken breasts on both sides with pepper and salt to taste.

  4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.

  5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.

  6. Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165 degrees F.

Salad Dressing:

  1. While the chicken is cooking, make the dressing. In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine.


  1. To Assemble: Add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ of the dressing over the salad and toss to combine.

  2. Slice the chicken, then serve on top of the salad and drizzle with more dressing.

  3. Serve and enjoy!

Recipe Notes

 If you prefer a thinner dressing, add a few more splashes of buttermilk.


  • Calories: 825.35kcal
  • Fat: 37.05g
  • Saturated Fat: 12.61g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 15.57g
  • Polyunsaturated Fat: 4.29g
  • Carbohydrates: 80.28g
  • Fiber: 6.47g
  • Sugar: 8.45g
  • Protein: 42.98g
  • Cholesterol: 228.57mg
  • Sodium: 1239.65mg
  • Calcium: 506.11mg
  • Potassium: 897.40mg
  • Iron: 5.38mg
  • Vitamin A: 660.80µg
  • Vitamin C: 26.28mg
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