large, oval black bowl filled with  arugula, tossed with a vinaigrette, and topped with sliced, air-fried chicken Paremsan

Chicken Parmesan Salad

Total Time
25 min
15 min
10 min
Thanks to the air fryer, this take on chicken Parm is as quick and light as it is tasty. Turning it into a salad is our new favorite; peppery fresh arugula is the right match for the chicken’s crunchy coating and gooey cheese. You can also serve the chicken on toasted slices of country-style whole-wheat bread for an amazing open-faced sandwich.


Cooking spray

4 spray(s)

Olive oil

3 Tbsp, divided


2 Tbsp, red wine variety, divided


1 large clove(s), crushed through a press

Table salt

½ tsp, or to taste

Black pepper

¼ tsp

Dried oregano

¼ tsp

Seasoned breadcrumbs

6 Tbsp, Italian style

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4-pound) cutlets

Store-bought marinara sauce

½ cup(s), low-fat

Part skim mozzarella cheese

¼ cup(s), shredded, shredded

Grated Parmesan cheese

¼ cup(s)


5 oz, baby variety, lightly packed

Crushed red pepper flakes

1 pinch(es), or to taste (optional)


  1. In large shallow bowl, whisk 1 tbsp oil, 4 tsp vinegar, garlic, salt, black pepper, oregano, and 1 tbsp water for dressing. Spread breadcrumbs onto sheet of wax paper. Dip 1 chicken cutlet in dressing, turning until coated. Lightly coat both sides of cutlet with breadcrumbs and transfer to plate. Repeat with remaining chicken. Lightly spray chicken with nonstick spray.
  2. Preheat air fryer to 360°F or 370°F for 3 minutes (depending on air fryer settings). Spray air fryer basket with nonstick spray and add 2 chicken cutlets. Air-fry chicken until golden and crisp, 4 to 5 minutes. Lift out basket. Turn chicken over and spread 2 tbsp marinara sauce on each cutlet. Sprinkle each with 1 tbsp mozzarella and 1 tbsp Parmesan.
  3. Air-fry until chicken is cooked through and crisp and mozzarella is melted, 2 to 3 minutes. Keep warm. Air-fry remaining cutlets with remaining marinara, mozzarella, and Parmesan.
  4. In large bowl, toss arugula and remaining 2 tbsp oil and 2 tsp vinegar. Season with salt and black pepper to taste. Divide greens among 4 plates and top each with 1 chicken cutlet. Sprinkle with red pepper flakes (if using). Serve warm.
  5. Serving size: 1 salad