Perhaps a Chicken Chimichurri Salad

Okay…first of all…can we just appreciate that this salad clearly has a better social life than I do? Look at this! This chicken is wearing a crispy Parmesan jacket like it knows it's the best-looking thing at brunch. Crunch on the outside, juicy on the inside. That's confidence. And then you've got spinach, mint, oregano, basil…all fresh, all vibing together like they're hosting a garden party. Wild mushrooms, chickpeas, tomatoes, mozzarella? That's already a whole meal. Then somebody says, 'Nah, let's throw in pickled carrots, fresh peas, gherkins, and pickled onions.' This thing's got more layers than a reality show reunion. Ohhh...and prosciutto? That's the VIP walking in late, wearing sunglasses indoors. Then you finish it with olive oil and fresh lemon juice. That's it. Nothing crazy. Just enough to make everything wake up. Mmm! You got crispy, salty, tangy, herby, earthy, fresh—all at once. Every bite's got something different going on. This isn't one of those sad little salads that makes you wish you'd ordered fries. This salad is the main character. And honestly? I'd cancel my lunch plans tomorrow just so I could eat it again.

Ingredients

for 2 salads

2 chicken breasts
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 cup four
1/4 cup corn starch
1 egg white
1 tsp Worcestershire Sauce
1/2 cup dried bread crumbs
1 cup grated Parmesan cheese
1/2 cup olive oil (for frying)
1 cup chick peas
1/2 oz fresh morel mushrooms
1/2 cup small mozzarella balls
1 shallot
1 clove garlic
1 cup cherry tomatoes
1 tbs olive oil
2 large carrots
1/2 cup peas
2 tbs olive oil
2 tbs white wine vinegar
6 gherkin pickles
6 pickled pearl onions
1/2 tsp kosher salt
1/2 tsp black pepper
3 cups spinach leaves
1 cup basil leaves
1 cup mint leaves
½ cup oregano leaves
6 slices prosciutto
6 lemon slices
2 tbs olive oil

Directions

Butterfly the chicken breast and, using a meat mallet, pound the breast to about 1/4 inch thick cutlets. Season the cutlets with salt, white pepper, paprika, onion and garlic powder. Set up a breading station with flour and corn starch whisked together, egg white and Worchestershire sauce whisked together, and dried bread crumbs and parmesan cheese whisked together. Dredge the seasoned cutlets in the flour mixture, then egg white mixture, and finally the parmesan bread crumb mixture.
Heat the 1/2 cup of olive oil in a fry pan over medium high heat to 350 degrees F. Fry the breaded cutlets 3-4 minutes perside or until golden brown and registering an internal temperature of 165 degrees F. Allow cutlets to cool and slice into strips
In a fry pan over medium heat add a tbs of olive oil. Chop the morel mushrooms and shallot, add to the pan and cook, season with salt an pepper, until the shallots begin to become translucent. Add the garlic minced or pressed through a garlic pressto the pan with the chick peas, toss to combine the ingredients and saute for 3-4 minutes. Remove from heat and allow to cool. Chop the cherry tomatoes into halves and add them to the chick pea mixture with the small mozzarella balls, toss to combine and check for seasoning.
Preheat your oven to 400 degrees F. Peel the carrots and using a mandolin or vegetable peeler slice the carrots into long thin strips, Season the carrot strips with salt and pepper, then toss carrots in 2 tbs of white wine vinegar and 2 tbs olive oil, place on a baking sheet and bake for 4-6 minutes, flipping the carrot strips every 2 minutes to prevent burning. Remove from oven and toss in peas, gherkins, and pearl onions.
Mix together the spinach, basil, mint, and oregano leaves, divide between two plates and dress with olive oil and lemon juice. Top the greens each with half the chicken slices, half the chick pea salad, half the carrot mixture, and 3 slices each of prosciutto. Garnish each salad with two lemon wedges.
Serve.