1/4 teaspoon each, coarse black pepper and (mild) paprika
3 tablespoons olive oil
1/4 cup fresh lemon juice
2 cups (packed) baby arugula
2 cups baby spinach, trimmed
1 cup shredded radicchio
1/2 cup shredded carrots
1/4 cup diced celery
About 6 tablespoons favorite balsamic vinaigrette
Shredded Parmesan cheese, garnish
For the chicken, flatten chicken between sheets of wax paper to half-inch thickness. In medium bowl, whisk eggs to blend. On a shallow plate, combine panko crumbs, 2 tablespoons of the parsley, oregano, salt, pepper and paprika. Dip chicken in beaten eggs, turning to coat both sides. Dredge in panko mixture, coating completely.
In a large, non-stick skillet over medium, heat olive oil. Add chicken (in batches, if need be) and sauté until golden and cooked through, 5 to 6 minutes. Transfer to a platter, sprinkle with the lemon juice, and cover loosely with foil to keep warm.
To serve, in a large bowl, toss together arugula, spinach, radicchio, carrots and celery. Add balsamic vinaigrette and toss lightly. (You don't want much dressing.)
Cut slices in warm chicken breasts, but not all the way through. Arrange arugula mixture on 6 chilled salad plates. Top with chicken. Sprinkle on some Parmesan. Makes 6 servings.
How can soggy bread be so yummy? Here's how, as demonstrated in this Italian-style bread salad. Tradition has it that farmers toted the salad along with them so they could enjoy lunch in the fields.
This version uses just-grilled flank steak, but it can also feature steak left over from a previous dinner. Or buy a hunk of roast beef at the supermarket and sliced it up.
Obviously, there's no need to add a carb to this creation. Just a glass of Zinfanel, perhaps. And a favorite, easy dessert.
Hint: Before grilling the beef, prep the salad ingredients; the tomato mixture needs to macerate for about an hour.