If you’re craving something light, fresh, and full of flavour, this Crispy Chicken Salad is the perfect summer supper. It starts with tender chicken breasts sliced in half to keep them juicy and quick‑cooking then coated in a golden Parmesan‑panko crust that adds the most irresistible crunch.
The salad itself is simple and vibrant — crisp greens, shaved carrot ribbons (a vegetable peeler works beautifully), cool cucumber, and de-seeded tomatoes so the dressing stays bright and punchy instead of watered down.
The dressing is a bright and zesty lemon & Parmesan combo that's creamy, tangy, and absolutely delicious. Quick, wholesome and just right for those evenings when you want something deliciosu without turning the oven on for long.
- 4 boneless, skinless chicken breast portions
- sea salt and black pepper to taste
- 1/4 cup (30g) all-purpose plain flour
- 1 large free range egg
- 1 1/2 cups (180g) panko bread crumbs
- 1/2 cup (90g) finely grated Parmesan Cheese
- 2 TBS olive oil
- 2 TBS butter
- 6 cups of salad leaves
- 1 medium carrot, peeled and shaved
- 1 cucumber, trimmed and sliced
- 1 large tomato, cored and chopped
- 3 TBS fresh lemon juice
- 1/2 tsp minced garlic
- 2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)
- 2 TBS finely grated Parmesan cheese
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
- 6 TBS extra virgin olive oil
- My chicken breasts were not overly large, each being about 4 ounces in weight.
- If possible grated your own cheese. If you do use pre-grated Parmesan, make sure you use a quality one.
- I use light olive oil. This mix of olive oil and butter means you can fry the chicken at a slightly higher temperature without the butter burning.
- Peel your carrot and then shave into ribbons with a vegetable peeler.
- I used a mix of butter lettuce, spinach, and rocket/baby arugula.
- I used an English Cucumber and a tomato about the size of an Indian rubber ball.
- I usually grate my garlic on a micro-plane grater so that you don't end up with large bits of garlic.
- Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. (A light pounding insures that the chicken will be tender.)
- Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. (Creating stations like this for breading ensures a smooth process.)
- Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side. (I place each one onto a clean plate when done before I coat another piece.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet lined with some baking paper. (You will be cooking the chicken further in the oven for a short period of time.)
- Heat half of the oil and butter together in a large skillet over medium high heat. Once the butter begins to foam, add half of the chicken pieces. (Don't let the butter burn.)
- Fry until golden brown on both sides, taking about 2 minutes per side. Transfer to the baking tray. Wipe out the skillet and repeat with the remaining chicken and oil/butter. (Wiping out the skillet ensures a clean fry each time without any burnt bits or butter.)
- When all have been browned and placed onto the baking tray, pop the tray into the heated oven and cook for a further 6 to 8 minutes until cooked through. Remove from the oven and set aside. (No need to remove the chicken from the baking tray.)
- Make the dressing by whisking the lemon juice, garlic, cream, cheese and seasoning together until smooth. Whisk in the olive oil slowly until creamy. Set aside. (Alternately you can shake them together in a jar with a tight fitting lid.)
- Mix the salad ingredients together in a bowl. Add half of the dressing and toss to coat. Divide between 4 chilled plates. (I like to place the plates in the refrigerator to chill.)
- Top each with a portion of chicken and drizzle the chicken with a bit more dressing. Serve immediately.
Prep the Chicken for Tender, Quick Cooking
• Slice the chicken breasts in half horizontally — this tenderizes them and helps them cook much faster . • Give them a light pound between cling film for even thickness and even browning.
Bread the Chicken Like a Pro
• Set up a proper breading station: flour → egg → Parmesan‑panko mix • Press the crumbs in firmly so they adhere well and create that gorgeous crisp crust . • Brown the chicken quickly in butter and oil for flavour, then finish in the oven so it stays juicy inside
Make the Salad Look Fresh & Beautiful
• Use a vegetable peeler to shave the carrot into ribbons — it adds colour and a lovely texture . • De‑seed the tomatoes so their juices don’t water down the dressing. • Mix your own salad leaves for the freshest flavour; store‑bought mixes can taste “odd” and spoil quickly.
Build a Better Dressing
• Parmesan appears twice — in the breading and in the dressing — giving the whole salad a creamy, tangy depth that pairs beautifully with lemon . • Whisk the oil in slowly to create a smooth, creamy emulsion that clings to the greens nicely
Time‑Saving Options (With a Caveat!)
• You can use store‑bought breaded chicken, but homemade is worth the extra few minutes.
Serving Tips
• Chill your plates — it keeps the greens crisp and refreshing when you serve the salad . • Serve immediately after dressing so everything stays crunchy and vibrant. • For non‑salad lovers at the table, a simple baked potato on the side works wonders.
Crispy Chicken Salad
Crisp coated chicken served on a bed of salad greens with a punchy Lemon & Parmesan Dressing. What's not to like?
Ingredients
- 4 boneless, skinless chicken breast portions
- sea salt and black pepper to taste
- 1/4 cup (30g) all-purpose plain flour
- 1 large free range egg
- 1 1/2 cups (180g) panko bread crumbs
- 1/2 cup (90g) finely grated Parmesan Cheese
- 2 TBS olive oil
- 2 TBS butter
- 6 cups of salad leaves
- 1 medium carrot, peeled and shaved
- 1 cucumber, trimmed and sliced
- 1 large tomato, cored and chopped
- 3 TBS fresh lemon juice
- 1/2 tsp minced garlic
- 2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)
- 2 TBS finely grated Parmesan cheese
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
- 6 TBS extra virgin olive oil
Instructions
- Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper.
- Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl.
- Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet lined with some baking paper..
- Heat half of the oil and butter together in a large skillet over medium high heat. Once the butter begins to foam, add half of the chicken pieces.
- Fry until golden brown on both sides, taking about 2 minutes per side. Transfer to the baking tray. Wipe out the skillet and repeat with the remaining chicken and oil/butter.
- When all have been browned and placed onto the baking tray, pop the tray into the heated oven and cook for a further 6 to 8 minutes until cooked through. Remove from the oven and set aside.
- Make the dressing by whisking the lemon juice, garlic, cream, cheese and seasoning together until smooth. Whisk in the olive oil slowly until creamy. Set aside.
- Mix the salad ingredients together in a bowl. Add half of the dressing and toss to coat. Divide between 4 chilled plates.
- Top each with a portion of chicken and drizzle the chicken with a bit more dressing. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Hello and welcome everyone to my Sunday Meals of the Week post! Every Sunday I do a round up for you, my dear readers, of all the deliciousness that I have enjoyed over the past seven days as my main meals. I really enjoy looking back and seeing what I have eaten and from the feedback given, this is also something all of you enjoy seeing.
I am determined not to be that person who lives on their own that eats nothing but highly processed ready meals, frozen dinners, takeaways or toast. I also don't like waste, so I have been downsizing as many recipes as I can to make only one or two servings.
Wherever possible I do give the links most of the time for full sized recipes for those of you with larger families. I do see a need however for smaller sized options for people who find themselves to be empty nesters or someone who is living all on their own for the first time in their lives.
If I can inspire you to want to cook for yourself, then I would consider that a job well done. I hope that I will and that you will continue to enjoy these curated posts. Also if you have any ideas of things you might like for me to cook or try or downsize in the future please do leave a comment below!
SUNDAY, June 14th - Smoked Pork Chops with Green Beans & Crispy Roasted Potato Nachos
Normally on Sunday we would go to my sister's for a family dinner. We skipped that this week as Eileen was not feeling well. We stayed home and I cooked us some smoked pork chops, along with some green beans and an old favorite of ours Crispy Roasted Potato Nachos.
We love these potatoes, they are oven roasted and crispy golden brown nuggets of potato, given the nacho treatment. With just the right amount of spice that you can tailor to your own tastes. Topped with grated cheese and spring onions, they are perfectly delicious served with a dollop of sour cream or any other nacho toppings you enjoy. We both enjoyed this supper very much!
MONDAY, June 15th - Cold cuts, Easy Low Fat Pot Luck Salad and Crispy Rolls
Eileen and I were both pretty tired after a trip to the ER on Sunday night so we kept it pretty simple on Monday. I served us some sliced cold meats from the Deli-counter (turkey and ham) and made us a delicious low fat layered salad. We also had some jarred three bean salad and crispy rolls.
This low fat Pot Luck Salad is an old family favorite which I have adapted to modern tastes and flavors. The original version was much higher in fat, calories and carbs. This delicious salad is something that I often make to take to pot luck suppers, BBQ's and get-togethers. Its easy to make and keeps very well. Unlike the other layered salads you can also put it together at the last minute. There is no need to let it sit for 24 hours before serving and eating it. You can also easily adapt it to feed as few or as many as you like. I have even made it in a jar. Eight simple layers and a drizzle of low fat dressing on top, it always pleases.
TUESDAY, June 16th - Skillet Pork Chops & Rice
I cooked us a simple skillet supper on Tuesday. Skillet Pork Chops & Rice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.
It is finished off with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette. This vinaigrette is the star of the dish. It gives adds a lovely touch of sweet and sour that lifts everything. This is a tasty one pan dish that delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite! We enjoyed it with s salad on the side. Eileen also enjoyed a crusty roll with hers. We were both very happy campers!
WEDNESDAY, June 17th - Dinner out with the family
Most Wednesday nights we go out together as a family for a meal at a local restaurant. This week was no different. Eileen really enjoys these suppers and I am really grateful for the time we all get to spend together as a family.
Their special this week was the Belly Buster Burger Combo which came with fries, coleslaw and a drink. That was what Eileen chose to enjoy. Cindy and I both had the one piece fish and chips. Hazel had her usual grilled haddock and dad enjoyed a cheeseburger and chips.
I am highlighting Eileen's choice by providing you with the recipe for The Perfect Burger. This is a tutorial on cooking the perfect burger with all of my hints and tips for a really great pan burger. Topped with cheese and golden fried mushrooms, and served on a toasted bun. You can enjoy this open faced with a knife and a fork, or sandwiched in the bun as a regular burger. It is delicious either way and all depends on your appetite. Moist and very tasty!
This is the simplest and best way to enjoy Chicken Thighs when you don't want to be putting a lot of effort into your supper/tea. They cook in about half an hour on a really hot baking sheet in a really hot oven and come out of the oven tender and juicy with a perfectly crisp skin that almost shatters in the mouth. My goodness but these are some good!
I made a double batch so that we could enjoy some cold on another night. On this first night we enjoyed them hot from the oven with plenty of buttery mash and some peas/carrots on the side. These were so delicious that we each enjoyed two pieces! I highly recommend!
.JPG "Classic Potato Salad, small batch")
FRIDAY, June 19th - Leftover chicken from Thursday, along with Classic Potato Salad
We had the leftover chicken, cold, on Friday. I had cooked extra potatoes on Thursday so that I could make a potato salad with them. This is my recipe for a Classic Potato Salad, but it is the small batch recipe, designed to serve the smaller family. You can find the full version of it here. (For your convenience.)
Its a really lovely potato salad that benefits from an initial soak in a simple vinaigrette. Once the potatoes have absorbed that you add everything else. Boiled egg, onion, celery, cucumber (if desired) and a mayonnaise dressing. We don't like it too gloopy. Some people like to throw everything into their potato salad but the kitchen sink. That is not our way. We like to keep it simple.
We enjoyed the chicken with the last of our crusty buns, the potato salad and some sliced tomatoes and cucumbers. It was a simple and satisfying supper that didn't take a lot of effort to put together. Lazy summer days.
.JPG "Ham & Cheese Bow Ties")
SATURDAY, June 20th - Ham & Cheese Bow Ties
Another simple day of puttering around the house. Eileen had a yard sale to go to for her People's First Group and I wanted to tackle a few tasks in my bedroom. Getting rid of the dross. Anyways, a simple supper was the order of the day. It comes from the pages of my Big Blue Binder, and is something which my family has always enjoyed. It was only natural for me to downsize it to a recipe for the smaller family.
With a rich and cheesy sauce, chunks of smoky ham, and bow tie pasta, it always goes down a real treat. This is a really delicious way to make a bit of ham and some pasta go a long way! You can use sliced ham that you buy for sandwiches, but I find it much more economically sound to buy a quarter boneless ham, which comes in handy for making all sorts. We enjoy it in fried rice, pan fried with eggs, deviled ham for sandwiches, etc.
Anyways, today we enjoyed it in this old favorite. I served some cooked vegetables on the side. We had a cheeky Cheesecake Pot for dessert and were completely stuffed!
And there you have it. My Meals of the week for this the third week of June. I think you will agree that, although we ate very simply, our meals were also very tasty! I really hope you will be tempted to cook a few of them for yourself!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you love a brownie that’s rich, fudgy, and just a little bit nostalgic, these Rocky Road Brownies are about to become a new favourite. Inspired by the British version of Rocky Road — the kind made with glace cherries, toasted walnuts, and soft mini marshmallows — this recipe takes a classic chocolate brownie base and gives it a fun, old‑fashioned twist.
Each square is studded with sweet cherries and crunchy walnuts , then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing set. They are then topped with a smooth chocolate glace icing and a scattering of mini marshmallows that gently adhere as the icing sets. . The result is a brownie that’s moist, sturdy, and wonderfully moreish, with little pops of cherry and nutty crunch in every bite.
Perfect for bake sales, weekend treats, or anytime you’re craving something chocolatey and fun, these Rocky Road Brownies are easy to make and even easier to love. Just be warned — they are incredibly moreish.
- 1 cup (225g) butter, melted
- 3/4 cup (100g) plain all-purpose flour
- 3/4 cup (140g) granulated/caster sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
- I used salted butter. I only keep salted butter in the house. There is no salt called for in the recipe.
- Use plain flour not self-rising flour. Self-rising flour will alter the texture of the finished product.
- Make sure you use cocoa powder, not hot chocolate or milk chocolate drinking mix. Make sure you sift it to get out any lumps.
- I used large eggs.
- Glace cherries are real cherries that have been pitted and preserved in a candy syrup. You will need to rinse the syrup off of them and dry them well before using.
- Toasting walnuts enhances their flavor and texture and can be done in the oven, on the stove top or in the microwave. I usually spread them out onto a baking sheet and toast them in a moderate oven (350*F/180*C) for 8 to 10 minutes.
- Evaporated milk is a type of processed milk product which comes in a can. The milk has been heated until some of the water in it has evaporated and condensed it. Do NOT mistake it for Sweetened Condensed Milk which has had sugar added and is much thicker. There is no sugar in Evaporated Milk. The brand I use the most is Carnation. You could also use half and half or single cream in it's place.
- I used colored marshmallows, but plain white ones are the normal. Do use mini marshmallows.
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside. (I like to line the pan with paper so that I can left them out easily for cutting into squares.)
- Whisk together the melted butter, eggs and vanilla. (Make sure the butter is not hot.)
- Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. (This ensures that the cocoa powder is evenly distributed.)
- Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. (I used a wire whisk to mix the batter, then I fold in the cherries and nuts with a spatula.)
- Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin. (Do NOT overbake.)
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency. (You want it to be nice and smooth.)
- Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly.
- Leave to set before cutting into squares to serve. Store any leftovers in a tightly covered container.
• Rinse and dry your cherries well. Glace cherries come packed in sticky syrup, which can make your batter streaky. Rinsing them in warm water and drying them thoroughly helps them distribute evenly through the brownies.
• Dry maraschino cherries thoroughly if using them. You can substitute maraschino cherries, but they must be dried very well so they don’t add excess moisture.
• Toast your walnuts for extra flavour. Toasted nuts add a deeper, richer flavour and a lovely crunch in every bite. They really shine in the finished brownies.
• Don’t overbake — look for “just firm” on top. These brownies should be moist and fudgy, not dry. Bake until the top is just firm, then let them cool in the tin to finish setting.
• Use the right icing consistency. The chocolate glace icing should be spreadable but not runny — smooth enough to glide over the brownies, but thick enough to hold the marshmallows in place.
• Press the mini marshmallows in gently. After spreading the icing, lightly press the marshmallows on top so they adhere without sinking. This gives that classic Rocky Road look.
• Let the brownies set before cutting. Allowing the icing and marshmallows to firm up makes slicing much easier and gives you neat, beautiful squares.
• Store leftovers in an airtight container. These brownies stay moist and delicious when stored properly — keep them tightly covered to maintain freshness.
• Aim for fudgy, not soupy. A good brownie should hold together and be easy to pick up — not wet or molten in the middle. Your recipe achieves that perfect fudgy texture without being messy.
• Beware: they’re dangerously moreish! You even warn readers that these brownies are so irresistible, they may find themselves sneaking back for “just one more sliver.” And honestly… they will.
The Best Rocky Road Brownies
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
Ingredients
- 1 cup (225g) butter, melted
- 3/4 cup (100g) plain all-purpose flour
- 3/4 cup (140g) granulated/caster sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla.
- Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar.
- Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts.
- Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency.
- Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly.
- Leave to set before cutting into squares to serve. Store any leftovers in a tightly covered container.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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