Fresh Arugula Salad With Chicken And Fried Zucchini

Fresh Arugula Salad With Chicken And Fried Zucchini


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This arugula and zucchini salad is perfect for any time of the year. It is bright and colorful and packed with flavor. The crunch of the zucchini is a nice balance with the lean chicken and refreshing tomato.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • For Salad:
  • 3 chicken breasts, diced to your liking
  • Cooking spray
  • ¾ teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ripe tomato, sliced
  • For Zucchini:
  • Olive oil for frying
  • 1-¾ cups of grated Parmesan cheese
  • 1-½ cups of breadcrumbs
  • 2 large eggs
  • 3 medium zucchini, cut into strips

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Start by frying your zucchini. Coat a large frying pan with 2 inches of olive oil. Heat oil to 350°F.
Stir together your Parmesan cheese, bread crumbs and salt in a medium sized bowl. Crack your large eggs into a separate bowl and stir until smooth. Dip your zucchini strips into the eggs. Make sure to coat completely. Coat the zucchini in the breadcrumb mixture then place on baking sheet.
In batches cook the zucchini in the hot oil until the strips are golden brown, 3-4 minutes. Drain the strips on paper towels. While these cool, heat a nonstick skillet with cooking spray and start to prepare your chicken.
Season your chicken with salt and pepper and add it to your pan. Cook on each side for 2 minutes.
In a large bowl combine your arugula and tomatoes. Cut your chicken into bite-sized pieces. Add your chicken and fried zucchini to the bowl, feel free to add a dressing of your choosing and serve.

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