Warm chicken piccata salad

Try this delightful warm chicken piccata salad, with tender chicken and zesty lemon sauce, creating a symphony of flavors and textures in every bite.

Ingredients:

• Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• cup panko
• Kosher salt
• large skinless, boneless chicken breasts
• Freshly ground pepper
• Tbsp. all-purpose flour
• lemon, thinly sliced, seeds removed
• garlic cloves, thinly sliced
• Tbsp. coarsely chopped drained capers
• head of radicchio, cut into 2"-thick wedges
• cup parsley leaves with tender stems

Instructions:

1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Put 1/3 cup of panko breadcrumbs in the skillet, season with kosher salt, and cook, stirring from time to time, until the breadcrumbs turn golden brown and crispy, approximately for 3 minutes. Move them to a small bowl. Clean the skillet and set it aside for later use.
2. Dealing with one large skinless, boneless chicken breast at a time (total of 2), place the breast on a cutting board and carefully cut it in half horizontally to create 4 thin pieces of meat (if the pieces are still thick, gently pound them between plastic wraps until they are no more than 1/2 inch thick). Season the meat with salt and freshly ground pepper. Take 2 tablespoons of all-purpose flour and place it in a shallow dish. Coat the chicken pieces in the flour.
3. Warm 3 tablespoons of extra-virgin olive oil in the previously used skillet over medium-high heat. Cook the chicken in two batches until the bottom side turns golden, which takes about 3 minutes. Flip them over and continue cooking until they are fully cooked, which should take 1 to 2 minutes. Transfer the cooked chicken to a cutting board.
4. In the skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add thinly sliced lemon (seeds removed), 3 cloves of thinly sliced garlic, and 3 tablespoons of coarsely chopped capers; season with salt. Cook and stir the mixture until the ingredients soften a bit, around 3 minutes. Pour in 3 tablespoons of water and continue cooking while scraping off any browned bits at the bottom of the skillet until well combined, for about 1 to 2 minutes. Remove the skillet from heat.
5. Place 1 head of radicchio cut into 2-inch thick wedges and most of 1/4 cup of parsley leaves with tender stems in a large bowl. Drizzle a generous amount of extra-virgin olive oil over the ingredients, then add the sauce from the skillet; toss everything together until the radicchio is evenly coated.
6. Slice each piece of cooked chicken into 3 or 4 segments, then add them to the salad and mix gently. Transfer the salad to a serving platter. Sprinkle the top with the toasted panko breadcrumbs and the remaining parsley leaves; season with pepper.

Summary:

• Calories: 1862 kcal
• Fat: 114 g
• Protein: 161 g
• Carbs: 46 g
• Potassium: 2939 mg
• Magnesium: 240 mg