Crispy Chicken Cutlet Chopped Salad with Banana Pepper Dressing

This crispy Chicken Cutlet Chopped Salad with Creamy Banana Pepper Dressing is my go-to dinner salad. Crisp romaine and tender red leaf lettuce are tossed with sweet roasted corn, juicy cherry tomatoes, crunchy cucumber, chickpeas, creamy provolone, tangy banana peppers, and fresh herbs, then finished with a bright, creamy banana pepper dressing.

Why You’ll Love This Recipe

This salad is a satisfying full meal—hearty enough for dinner yet fresh and vibrant. The combination of crispy chicken cutlets and a creamy, tangy banana pepper dressing recalls the flavors of an Italian grinder without the bread, while adding more protein and vegetables.

Each bite offers contrast: crunchy lettuce and cucumbers, juicy tomatoes and corn, creamy cheese and dressing, and the crisp, golden Parmesan crust of the chicken. It’s colorful, crowd-pleasing, and easy to scale for entertaining or meal prep.

Recipe Ingredients

Crispy Chicken Cutlets

• 1 lb boneless, skinless chicken breasts, butterflied and pounded thin
• Kosher salt and freshly ground black pepper
• ½ teaspoon garlic powder
• 1 large egg (or 2 medium)
• 2 teaspoons Dijon mustard
• ⅓ cup Italian breadcrumbs
• ⅓ cup panko breadcrumbs
• ⅔ cup finely grated Parmesan cheese
• Avocado oil for shallow frying

Creamy Banana Pepper Dressing

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• ¼ cup finely grated Parmesan cheese
• ¼ cup banana pepper brine
• ¼ cup finely chopped banana peppers
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper, to taste

Chopped Salad

• 1 medium head romaine lettuce, chopped
• 1 small head red leaf lettuce, chopped
• 1¼ cups cherry tomatoes, halved
• 1 cup cucumber, sliced into half moons
• ¾ cup grilled corn kernels (about 2 small ears)
• ¾ cup chickpeas, rinsed and drained
• 5–6 slices provolone cheese, cut into small cubes
• ¼ cup red onion, finely diced
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• Kosher salt and cracked black pepper, to season

Tips for the Best Chopped Salad

• Chop vegetables to similar sizes so every forkful is balanced.
• Pound the chicken evenly to about ¼-inch for quick, even cooking and juiciness.
• Let cooked chicken rest 5 minutes before slicing to retain juices.
• Place cooked cutlets on a wire rack over a baking sheet to keep the crust crisp.
• Toss the salad just before serving so the greens stay crisp.
• The dressing can be refrigerated for up to 5 days.
• Leftover cutlets are great for sandwiches or wraps the next day.

How to Make Crispy Chicken Cutlet Chopped Salad

Prepare the Chicken

Butterfly the chicken breasts to create four thin cutlets. Place each cutlet in a resealable bag or between parchment sheets and gently pound to an even ¼-inch thickness. Pat dry and season both sides with kosher salt, black pepper, and garlic powder.

Whisk the egg with Dijon mustard in a shallow bowl. In another shallow bowl, mix Italian breadcrumbs, panko, and Parmesan. Dip each cutlet in the egg mixture, letting excess drip off, then press into the breadcrumb mixture until evenly coated.

Cook the Chicken

Heat a thin layer of avocado oil in a large skillet over medium heat. When oil is hot, add cutlets without overcrowding. Cook 2–3 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to keep the crust crisp and rest 5 minutes before slicing into strips.

Make the Creamy Banana Pepper Dressing

Whisk Greek yogurt, mayonnaise, Parmesan, banana pepper brine, chopped banana peppers, Dijon, garlic, Italian seasoning, salt, and pepper in a bowl until smooth. Chill until ready to use. The brine and peppers add tangy, bright flavor that lifts the whole salad.

Assemble the Salad

Combine chopped romaine and red leaf lettuce, cherry tomatoes, cucumber, grilled corn, chickpeas, provolone cubes, red onion, parsley, and basil in a large bowl. Season with kosher salt and cracked black pepper.

Drizzle with the creamy banana pepper dressing to taste and toss until evenly coated. Divide among four bowls and top with sliced crispy chicken cutlets. Finish with freshly grated Parmesan, extra cracked black pepper, and a few banana pepper slices if desired. Serve immediately for best texture and flavor.

Frequently Asked Questions

Other Salads to Consider Trying

• Chicken Cutlet Pasta Salad with Spicy Peanut Dressing
• Grilled Peach Cucumber Chicken Salad
• Chopped Steakhouse Salad
• Blueberry Steak Salad
• Chimichurri Grilled Chicken Salad

Recipe Summary

Nutrition (approximate per serving)