Simply Salads

Oven-Fried Chicken With Lemony Romaine Salad

Photo by Christopher Testani

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• Serves 4
• Hands-On Time 20 min
• Total Time 40 min
• Nutritional Information

  Nutritional Information

  Per Serving

  • Calories 350 calories
  • Fat 19 g
  • Sat Fat 3.5 g
  • Cholesterol 70 mg
  • Sodium 580 mg
  • Protein 31 g
  • Carbohydrate 16 g
  • Sugar 6 g
  • Fiber 3 g
  • Iron 102 mg
  • Calcium 102 mg
• September 2015

Ingredients

1. 1 cup panko bread crumbs
2. 5 tablespoons olive oil
3. 2 teaspoons seafood seasoning (such as Old Bay)
4. Kosher salt and black pepper
5. 8 chicken tenders, patted dry
6. ¼ cup buttermilk
7. ¼ grated Parmesan, plus more for serving
8. 2 teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
9. 2 romaine hearts, chopped
10. 1 pint cherry tomatoes, halved or quartered if large

Directions

1. Heat oven to 425° F. Place a rack on a rimmed baking sheet.
2. Whisk the panko, 2 tablespoons of the oil, the seafood seasoning, and ¾ teaspoon pepper in a small bowl. Dip the chicken in the buttermilk in a bowl, then coat with the panko mixture, pressing gently to help it adhere. Place the chicken on the rack and bake until cooked through, 16 to 20 minutes. Cut into pieces.
3. Meanwhile, whisk the Parmesan, lemon zest and juice, the remaining 3 tablespoons of olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the romaine and tomatoes and toss.
4. Serve the chicken over the romaine salad with additional Parmesan.