Strawberry and Peach Salad with Crispy Panko Chicken

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This Strawberry and Peach Salad with Crispy Panko Chicken is made with fresh strawberries, peaches, cucumber, goat cheese, pistachios, and crispy panko chicken all tossed in a simple white balsamic dressing! The perfect salad for spring and summer!

I am all about a good salad! To me, a salad needs to have some kind of fruit, nut, and cheese! The white balsamic dressing is made with olive oil, white balsamic vinegar, honey, garlic, salt and pepper! So simple and so much better than any bottled dressing!

Ingredients for Strawberry and Peach Salad with Crispy Panko Chicken

Chicken Breast: The recipe calls for 2lbs chicken breast that have been sliced in half lengthwise.
Panko: Use plain panko to coat the chicken.
Parmesan: Use 1/2 cup finely grated parmesan.
Garlic Powder: Used to season the panko mixture.
Dried Parsley: Adds flavor to the panko mixture.
Eggs: Use 2 large eggs to dredge the chicken.
Green Leaf Lettuce: Chop washed green leaf lettuce for the base of the salad.
Strawberries: Use 1 cup fresh sliced strawberries.
Peaches: You will need 1 peach for this recipe.
Cucumber: I prefer to use English cucumber for this recipe.
Pistachios: Use roasted and salted pistachios.
Goat Cheese: Use crumbled goat cheese.
Olive Oil: Used in the salad dressing and to drizzle over the chicken.
White Balsamic Vinegar: The salad dressing calls for 2 tbsp white balsamic vinegar.
Honey: Adds the perfect sweetness to the salad dressing.
Garlic: Make sure to finely mince the garlic.
Salt and Pepper: Used in the salad dressing and to season the chicken.

Making Strawberry and Peach Salad with White Balsamic Dressing

This Strawberry and Peach Salad with White Balsamic Dressing recipe could not be easier to make. Here are the steps:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Slice chicken breasts in half lengthwise. Season both sides with salt and pepper. In a large shallow bowl, mix together panko, parmesan, garlic powder, and dried parsley. In another bowl, whisk together the eggs. Dredge chicken in egg making sure to shake off any excess. Next, coat chicken in the panko mixture until fully coated. Repeat process with the remaining chicken.
Place chicken on prepared baking sheet. Drizzle with olive oil. Bake for 20-22 minutes or until internal temperature reaches 165 degrees F.
To make the salad, add the chopped green leaf lettuce, strawberry slices, peach slices, cucumber slices, pistachios, and goat cheese to a large bowl.
To make the dressing, whisk together the olive oil, white balsamic vinegar, honey, minced garlic, salt, and pepper.
Top the salad with sliced crispy panko chicken and dressing. Toss to combine.

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