Chicken Scaloppine with Spring Herb Salad Recipe

Looking for an easy Chicken Scaloppine with Spring Herb Salad recipe? Learn how to make Chicken Scaloppine with Spring Herb Salad using healthy ingredients.


Submitted by elainebmorris

Makes 4 servings



Tarragon flavored chicken served over an herb dressed salad.

Recipe Ingredients for Chicken Scaloppine with Spring Herb Salad


Chicken:
16 oz chicken breasts, bones and skin removed
2 teaspoons dried tarragon
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil

Salad:
8 oz green beans or haricots verts (about 2 1/2 cups)
2 oz baby spinach (about 4 cups)
1 oz arugula, trimmed (about 2 cups)
1 oz watercress, trimmed (about 2 cups)
1/3 cup fresh Italian parsley
1 tablespoon chopped fresh chives
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Recipe Directions for Chicken Scaloppine with Spring Herb Salad

  1. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or rolling pin. Combine chicken and 1 cup buttermilk in a large zip-top plastic bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove chicken from bag; discard marinade.

  2. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt. Combine 1/2 cup flour, tarragon, and 1/2 teaspoon black pepper in a shallow bowl. Dredge chicken in flour mixture; shake off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.

  3. To prepare salad, place haricots verts into a large saucepan of boiling water; cook 3 minutes. Drain and plunge haricots verts into ice water; drain. Place haricots verts, spinach, arugula, watercress, parsley, and chives in a large bowl. Combine shallots, juice, oil, vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, stirring with a whisk. Spoon 3 tablespoons shallot mixture over spinach mixture; toss gently to coat. Place 2 cups salad mixture onto each of 4 plates; top each serving with 1 chicken breast half. Drizzle chicken evenly with remaining shallot mixture.

  4. Yield: 4 servings

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 233.1g
Amount Per Serving
Calories
340
Calories from Fat
170
% Daily Value*
Total Fat
18.9g
29%
Saturated Fat
3.5g
17%
Trans Fat
0.0g
Cholesterol
101mg
34%
Sodium
280mg
12%
Potassium
598mg
17%
Total Carbohydrates
7.4g
2%
Dietary Fiber
2.7g
11%
Sugars
1.5g
Protein
35.0g
Vitamin A 56% Vitamin C 47%
Calcium 9% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin A
  • High in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement