Name: Warm Chicken Piccata Salad
Total time: 40 minutes
Yield: 4 servings
Ingredients: 7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; ⅓ cup panko; Kosher salt; 2 large skinless, boneless chicken breasts; Freshly ground pepper; 2 Tbsp. all-purpose flour; 1 lemon, thinly sliced, seeds removed; 3 garlic cloves, thinly sliced; 3 Tbsp. coarsely chopped drained capers; 1 head of radicchio, cut into 2"-thick wedges; ¼ cup parsley leaves with tender stems

Platter of warm chicken piccata salad with radicchio parsley and capers topped with sliced lemons

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni

Chicken piccata is a classic for a reason: Thin pieces of skinless, boneless chicken breast sear quickly to form a golden brown crust, and lemon and capers team up to create a bright and punchy sauce. Here the traditional components become a salad thanks to the inclusion of pleasantly bitter radicchio and crispy breadcrumbs. The pan sauce turned warm vinaigrette keeps the whole thing cozy—as close to comfort food as a salad can get.

What you’ll need

Large Skillet
$90 At Amazon
Meat Tenderizer
$25 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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