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Almost-Cactus Club Rocket Salad

Print Recipe
Course Main Course, Salad
Servings 2

Ingredients
  

Panko Chicken

  • 2 boneless skinless chicken breasts
  • 1/2 cup mayo
  • 1 cup panko
  • 1/2 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • lemons for squeezing

Vinaigrette

  • 1 tbsp dijon mustard
  • 1 tsp orange marmalade
  • 1 clove garlic, minced
  • 1 tbsp fresh tarragon
  • 1 tbsp fresh basil
  • 2 tbsp champagne vinegar
  • 1/3 cup good quality extra virgin olive oil

Salad

  • 1 cup sourdough bread, cubed (or use whatever bread you have on hand
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning (I made my own with dried basil, oregano, rosemary, and thyme)
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 2 tbsp capers
  • 1 tbsp cream cheese (or greek yogurt)
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh basil, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 3 cups arugula
  • a wedge of fresh parmesan

Instructions
 

  • Mix the dressing. Combine the dijon, marmalade, garlic, tarragon, basil, champagne vinegar, and olive oil in a blender and blend it until smooth. Season with salt and pepper.
  • Place the bread cubes in a bowl with the garlic powder and italian seasoning and some salt and pepper. Drizzle with a good amount of olive oil and bake in a 400F oven until toasted, about 7-10 minutes. Toss halfway through so they're all golden brown on all sides.
  • Start the chicken. Cut each breast in half horizontally so you have four cutlets. Season with salt and pepper.
    Place the panko in a shallow dish with the garlic powder and grated parmesan and some salt and pepper. Place the mayo in a second dish. Dredge the chicken cutlets in the mayo and then coat in the panko, pressing down until evenly covered. Cook in a medium-hot pan with olive oil for about 5 min a side. Or air fry on high for ten minutes if you've got an air fryer, they come out bloody glorious, best investment ever. Season with a little more salt while they're still hot and drizzle with a squeeze of lemon.
  • While your chicken cooks, heat another pan over medium heat, not too hot! Sautee the shallots and garlic in a little olive oil for a few minutes. Add the capers and some salt and lots of pepper and a squeeze of lemon. Stir in the cream cheese until it's all gooey and melted and then take the pan off the heat and set aside.
  • Place the arugula in a large salad bowl with the cherry tomatoes, cucumber, tarragon, basil, and croutons. Drizzle the dressing over the top and mixy mixy. Season it all with salt and pepper to taste (tres importante to season salad.. trust me). Using a potato peeler, peel generous curls of parmesan into the salad until it's a tiny bit out of control and mix it all up again.
    Spread some of the shallot mixture on a plate, top with a mound of salad, and fan one of those gorgeous chicken cutlets or two on top. Serve with some lemon wedges on the side for extra zip as needed. OMGGGGG