Crispy Calabrian Chicken Salad with Creamy Salsa Verde & Parmesan

Crispy Calabrian Chicken Salad

with Creamy Salsa Verde & Parmesan

30 MIN
4 Servings
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From the Test Kitchen

We’re topping this bright, zesty salad with tender chicken dusted with cornstarch before cooking (creating a delightfully crispy crust), then coating it with a bold Calabrian mayo. Verdant green beans—blanched to enhance their vibrant color—and marinated chayote squash lend even more delightful crunch to this dish.

To learn more about WW and SmartPoints® visit ww.com

8 green SmartPoints®

6 blue SmartPoints®

6 purple SmartPoints®

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Crispy Calabrian Chicken Salad with Creamy Salsa Verde & Parmesan
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ½ lb Grape Tomatoes
  • ⅓ cup Salsa Verde
  • 1 Chayote Squash
  • 1½ tsps Calabrian Chile Paste
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Cornstarch
  • 2 Tbsps Fromage Blanc
  • 2 Tbsps Apple Cider Vinegar
  • 1 head Green Or Red Leaf Lettuce
  • 6 oz Green Beans
Prepare the ingredients & marinate the squash:
1 Prepare the ingredients & marinate the squash:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. In a separate large bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Quarter the squash lengthwise. If present, remove the pit, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Meanwhile, fill a medium bowl with ice water; add a big pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender. Drain and immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. 

Coat & cook the chicken:
3 Coat & cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

Dress the chicken:
4 Dress the chicken:

Discarding any oil from the pan, transfer the cooked chicken to the bowl of chile mayo. Stir to coat. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a bowl, whisk together the salsa verde and fromage blanc. Season with salt and pepper. To the bowl of prepared lettuce and tomatoes, add the marinated squash (discarding any liquid), shocked green beans, and creamy salsa verde. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the dressed chicken, parmesan, and almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & marinate the squash:
1 Prepare the ingredients & marinate the squash:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. In a separate large bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Quarter the squash lengthwise. If present, remove the pit, then thinly slice crosswise. Place in a bowl; add the vinegar and season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Blanch & shock the green beans:

Meanwhile, fill a medium bowl with ice water; add a big pinch of salt. Set aside. Add the green bean pieces to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender. Drain and immediately transfer the cooked green beans to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels. 

Blanch & shock the green beans:
Coat & cook the chicken:
3 Coat & cook the chicken:

Pat the chicken dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

4 Dress the chicken:

Discarding any oil from the pan, transfer the cooked chicken to the bowl of chile mayo. Stir to coat. Taste, then season with salt and pepper if desired. 

Dress the chicken:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

In a bowl, whisk together the salsa verde and fromage blanc. Season with salt and pepper. To the bowl of prepared lettuce and tomatoes, add the marinated squash (discarding any liquid), shocked green beans, and creamy salsa verde. Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the dressed chicken, parmesan, and almonds. Enjoy!

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