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–+ servings
Ebonie Garnica

Chicken Parmesan Salad With Basil Pesto For Full GAPS

Chicken Parmesan salad for Full GAPS with four almond-crusted cutlets, arugula, tomatoes, aged cheddar and a measured basil-pesto dressing. Finish the four plates with Parmesan.
Print Recipe
Servings: 4 plates
Course: Full GAPS, Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 finished almond-crusted chicken cutlets Prepare the linked recipe from two breasts before assembling this salad.
  • 5 cups baby arugula or mixed salad greens Washed and dried.
  • 12 ounces cherry tomatoes Halved.
  • 1 cup cubed aged natural cheddar Replaces fresh mozzarella; use after natural cheese is introduced.
  • 1/4 cup finished basil pesto Measure the completed sauce, not the entire pesto batch.
  • 1 tablespoon raw cold-pressed extra-virgin olive oil For the dressing, in addition to the oil already in the pesto.
  • 1 teaspoon fresh lemon juice For the dressing.
  • 1/4 cup grated raw Parmesan Distribute across all four finished plates.
  • natural salt and black pepper To taste after checking the seasoned pesto and cheese.

Equipment

  • Large glass or ceramic salad bowl Room to lift and turn the greens.
  • Small bowl and whisk Mix the measured finished pesto dressing.
  • Knife, cutting board, scale and measuring cups/spoons Prepare tomatoes/cheese, weigh tomatoes and measure completed components.
  • Four serving plates Plate before adding sliced warm chicken.

Method
 

  1. Have the four cooked almond-crusted cutlets ready on their rack. Prepare the basil pesto separately and measure a quarter cup of the finished sauce.
  2. Wash and dry the greens. Halve the tomatoes, cube the aged cheddar and grate the separate Parmesan finishing portion.
  3. Whisk the quarter cup of finished pesto with the tablespoon of raw olive oil and teaspoon of lemon juice. Taste, then season with salt and pepper as wanted.
  4. Put the greens, tomatoes and cubed cheddar into a large bowl. Add the dressing and lift and turn gently until distributed.
  5. Divide among four plates and distribute the total quarter cup of grated Parmesan over them.
  6. Slice the cooked chicken into roughly half-inch strips, put one cutlet over each salad, and serve promptly while the chicken is warm.

Notes

Four plates use four completed chicken cutlets made from two breasts, not four whole breasts. Make the chicken and pesto separately; their preparation time is additional. This card has no cooking step.
The one cup of cubed aged natural cheddar replaces fresh mozzarella. The separate quarter cup of Parmesan remains the finish; the pesto may contain its own optional Parmesan.
Measure one quarter cup of finished pesto. Add the separately measured tablespoon of raw olive oil and teaspoon of lemon juice for this dressing, not the entire pesto batch. Keep the olive oil unheated.
Full GAPS after raw vegetables, eggs, prepared nuts and natural hard cheese fit the progression. Not early Intro, egg-free, nut-free, dairy-free or No-Plant. Removing optional Parmesan from the pesto does not remove the salad cheddar, Parmesan finish or ghee used in chicken.
Dress just before serving. Refrigerate components promptly and separately for advance preparation. Pesto keeps refrigerated no more than three days; properly stored cooked chicken three to four days. Follow the earliest remaining component limit; assembly does not restart storage.

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