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Warm Salad with Chicken Cutlets and Goat Cheese

Course: Salad
Cuisine: American
Servings: 4


  • 8 cups baby arugula
  • 10 green olives, pitted and halved
  • 6 dates, pitted and quartered
  • 2 whole oranges, peeled and cut into segments
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1/3 cup cornstarch
  • 2 whole eggs
  • 1 splash tabasco hot sauce or sriracha sauce
  • 1 cup panko bread crumbs, plain
  • 1 cup all-purpose flour
  • 1 tsp cajun seasoning or your favorite chicken seasoning
  • 1/3 cup olive oil
  • 1/4 cup frozen orange juice concentrate, thawed
  • 3 tbsp water
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • salt and pepper to taste
  • 1 cup croutons
  • 1/3 cup shelled pistachios
  • 3-4 oz goat cheese, crumbled


For chicken cutlets

  • Place chicken pieces between two pieces of plastic wrap and pound gently with meat mallet or rolling pin until 1/4" thick. Cut into thick strips and sprinkle with salt and pepper.
  • Pour cornstarch into quart-size bag that seals.
  • Whisk eggs and tabasco together in a bowl.
  • In a second bowl, mix together panko, flour, seasoning, salt and pepper.
  • Heat 1/4 cup olive oil over medium-high heat in a heavy bottomed or cast-iron skillet.
  • Place chicken pieces into cornstarch bag, seal and shake until coated. Then dredge them through the egg mixture and then the flour mixture.
  • Add half of the chicken into skillet; cook, turning once until golden and just cooked through, about 2-3 minutes on each side. Transfer to a platter, cover and keep warm. Reduce heat to medium and repeat with remaining oil and chicken.

For dressing

  • After removing final batch of chicken from skillet, leave the chicken drippings and add orange juice concentrate, water and vinegar to pan. Stir in mustard and let dressing boil for 30 seconds. Season with salt and pepper.

To assemble salad

  • Spread the arugula onto a large platter and arrange green olives, orange segments and dates on top.
  • Sprinkle goat cheese, croutons and pistachios onto salad
  • Border salad with chicken cutlets or lay across the top.
  • Serve with dressing on the side.