This Crispy Za’atar Chicken Salad is a lil healthy, a lil comfort ,and a lot of flavor. Honestly, I’m in love with it.
So the inspo behind this crispy Za’atar chicken salad really came from my random thought of…. I need a schnitzel, like now. But can we make it a little healthy? Queue in the massaged kale and brussels. And let’s put a little Mediterranean twist on it by adding some Za’atar into the breading. Last but not least, we finished this bad boy with a lemon parmesan vinaigrette. Chef’s Kiss.
Massaged Kale?! Yes guys. It will change your relationship with kale.
Tossing just a couple teaspoons of oil and a pinch of salt into your kale and giving it a rub-a-dub-dub gives your kale a more delicate texture and in my experience makes it way less bitter. Dare I even say, delicious. And I honestly, could not see a better base for this crispy za’atar chicken salad. So crack those knuckles and get massaging.
But what is Za’atar?
The other thing you might be questioning is, What the heck is Za’atar?! In this crispy Za’atar chicken salad, I think za’atar is the star. And no, I did not plan that. Za’atar is a middle eastern/Mediterranean spice it’s earthy, savory, and zippy. Hands down one of my favorite seasonings. So next time you are at the market, grab it and experiment away.
Well guys this recipe is going to hit the spot, so hurry up and make and if you do share what you think!
Want more recipes like this? Check these out:
Crispy Za'atar Chicken Salad with a Lemon Parmesan Vinaigrette
This Crispy Za'atar Chicken Salad is a fusion of flavors and textures. It is the perfect addition to your Fall recipe rotation!
- 2 large Chicken Breasts, cut in half lengthwise and pounded thin
- 1/3 cup High heat oil, like Avocado Oil
- Dredging Station:
- 2 Eggs
- 1 cup flour
- 1 1/2 Panko
- 1 1/2 tbsp Za'atar
- Salt and pepper
- Kale, 1 bunch stems removed and chopped
- Brussel, stems removed and shredded (sometimes you can buy them already shredded)
- 1/3 cup Parmesan, shaved
- Lemon Parmesan Vinaigrette:
- 3 Garlic, minced
- 1 tsp Dijon mustard
- 1 shallot, minced
- 1/2 cup Olive Oil
- 1/4 cup Lemon Juice
- 1/2 cup grated Parmesan
- Salt and Pepper
- 2 tsp Agave or sweetener
In 3 bowls set up your dredging station. 1 bowl- flour, 1 bowl- 2 beaten eggs, and the last bowl- panko with Za'atar and 2 tsp salt mixed together.
Season chicken breast with salt and pepper on both sides. Dredge chicken in flour, dunk in beaten eggs, and bread in panko mixture. Set breaded chicken aside.
Add chopped kale and shredded brussels to a salad bowl, add 2 tsp oil and a pinch of salt. Using your hands massage the kale until it begins to soften. I like to rub the kale together in between my fingertips. I do this for a few minutes. Set aside in fridge.
Make dressing by adding all ingredients into a bowl and blending with a hand blender. Set aside.
Now it's time to fry the chicken. Add about 1/3 cup Avocado oil and heat on medium. Test by adding a panko crumb and when it sizzles it's ready to go. Add the chicken and flip when the bottom is golden brown. Cook alternate side until golden and internal temp is 165 degrees.
Dress the salad with the lemon parmesan dressing.
To serve top with crispy Za'atar chicken and shaved parmesan. Enjoy!