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Chicken Scallopini Salad with Lemon Parsley Vinaigrette

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Healthy eating has never been so easy.  Our Breaded Chicken Breast Scallopini is ready-to-cook, perfectly seasoned and already breaded.  Pair it with this light salad for an easy weeknight meal that won’t pack on the pounds.




  • ¼ - ½ Cup fresh parsley, finely chopped
  • 3T Fresh squeezed lemon juice
  • 1 Clove garlic, minced
  • 1 T Capers, plus 1 T for serving
  • 1 T Dijon mustard
  • ½ Cup Extra-Virgin olive oil, plus 1T for asparagus
  • Salt & pepper, to taste


  • 2 Heads Belgian endive, washed & roughly chopped
  • 1 Head romaine lettuce, washed & roughly chopped
  • 1 Head radicchio, washed & roughly chopped
  • 1 Bunch asparagus ends trimmed



  1. Preheat oven to 375°F.
  2. Place frozen Scallopini breaded chicken breasts on a baking sheet and bake for 25-30 minutes until golden brown or thoroughly cooked to an internal to 170°F as measured by meat thermometer.
  3. See box for alternative cooking instructions.
  4. NOTE: If Bell & Evans Breaded Chicken Breast Scallopini are unavailable, simply substitute with our traditional Breaded Chicken Breasts.


  1. Combine parsley, lemon juice, garlic, and Dijon mustard. Blend well.
  2. Slowly whisk in olive oil until well emulsified.
  3. Season with salt and pepper, to taste.
  4. Add capers.


  1. Toss asparagus with a tablespoon of extra-virgin olive oil. Season with salt & pepper to taste. Over medium-high heat grill for 1-2 minutes until grill marks appear. Asparagus will be al dente.
  2. Combine endive, romaine lettuce and radicchio. Toss with dressing.
  3. Slice the chicken and serve with grilled asparagus, tomatoes and extra capers.

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