Chicken Piccata Salad

Chicken Piccata Salad


  • 1 1/2 pounds small red potatoes, quartered

  • 1/2 pound green beans, halved crosswise

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 2 tablespoons coarsely chopped capers

  • 1/4 cup chopped flat-leaf parsley

  • Grated peel and juice of 1/2 lemon

  • Salt and pepper

  • 2 large egg

  • 1/2 cup flour

  • Two 6-ounce skinless, boneless chicken breast halves, lightly pounded

  • 1/4 cup chicken broth


• In a large saucepan, add the potatoes and enough salted water to cover by 1 inch.
• Bring to a boil and cook until almost tender, about 10 minutes.
• Using a slotted spoon, transfer to a colander.
• Add the green beans to the boiling water and cook, stirring, for 2 minutes.
• Drain in the colander with the potatoes; let cool slightly.
• In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon peel and half of the lemon juice.
• Add the potatoes and beans and toss; season with salt and pepper.
• In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper.
• In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
• Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess.
• Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.
• Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits.
• Remove from the heat and stir in the remaining 1 tablespoon capers, 1 tablespoon parsley and lemon juice.
• Top the salad with the chicken and drizzle with the pan sauce


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