# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7532782647244836118
- **Gondola URL:** https://gondola.cc/posts/72695007-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a3adc885fb.jpg
- **Posted:** 2025-08-06T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

This grilled chicken salad is a whole Italian summer mood ☀️🇮🇹 Crisp greens, juicy chicken, zesty lemon Parm dressing, and golden panko crunch in every bite! 🥗🔥 @flavorsbyalessandra  For the Herb-Marinated Grilled Chicken: 2 boneless, skinless chicken breasts 2 tablespoons extra virgin olive oil (30 ml) 1 tablespoon fresh rosemary, chopped (about 2 g) 1 teaspoon dried oregano (about 1 g) 2 garlic cloves, minced or grate Zest and juice of ½ lemon Salt and freshly cracked black pepper, to taste For the Salad: 2 cups arugula (about 60 g) 2 cups endive, thinly sliced (about 100 g) 1 small fennel bulb, shaved thin (about 1 cup / 90 g) 1 cup cherry tomatoes, halved (about 150 g) ¼ cup marinated artichoke hearts, drained and chopped (about 40 g) ¼ cup Castelvetrano olives, pitted and halved (about 35 g) For the Crunchy Panko: ½ cup panko breadcrumbs (about 30 g) 1 teaspoon extra virgin olive oil (5 ml) Salt and freshly cracked black pepper, to taste For the Lemon Parm Vinaigrette: ¼ cup extra virgin olive oil (60 ml) 1 tablespoon fresh lemon juice (15 ml) 1 teaspoon honey (7 g) 1 teaspoon Dijon mustard (5 g) 1 teaspoon red wine vinegar (5 ml) ¼ cup grated Parmigiano Reggiano (about 20 g) Salt and freshly cracked black pepper, to taste 🧑‍🍳 Instructions: 1. Prepare the Chicken: Slice chicken breasts in half lengthwise to make thinner cutlets. Place in a large bowl with olive oil, rosemary, oregano, garlic, lemon zest and juice, salt, and pepper. Toss to coat evenly and let marinate for at least 20 minutes. Preheat grill or grill pan to medium-high heat. Grill chicken for 5–6 minutes per side, or until cooked through. Let rest for a few minutes, then slice thinly. 2. Prepare the Salad: In a large bowl, combine arugula, endive, fennel, cherry tomatoes, marinated artichokes, and Castelvetrano olives. Toss gently to mix. 3. Make the Lemon Parm Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, red wine vinegar, and grated Parmigiano. Season with salt and pepper to taste. Adjust seasoning if needed. 4. Make the Crunchy Panko: Heat a skillet over medium heat and add olive oil. Add panko and stir frequently for about 5 minutes, until golden and crispy. Season with salt and let cool. 5. Assemble the Salad: Toss the salad with the vinaigrette until well coated. Top with sliced grilled chicken, then sprinkle with crunchy panko and extra grated Parmigiano if desired. #giallozafferano #giallozafferanolovesitaly #ItalianSalad #GrilledChicken #Parmigiano #Summer

## Stats

- **Views:** 13,642
- **Likes:** 239
- **Shares:** 14
- **Comments:** 3

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

italiansalad, giallozafferano, summer, giallozafferanolovesitaly, parmigiano, grilledchicken

---
Copyright (c) Gondola