Garlic Herb Chicken
with Grape Frico Salad and Honey Dijon–Shallot Dressing
- Milk
- Eggs
This chicken and salad combo isn’t just carb smart, it’s carb clever. Instead of topping mixed greens with the usual croutons, our genius chefs opted for pieces of frico. These crisp shards of thin baked Parmesan have a super savory, almost nutty flavor that goes oh so well with sweet grapes, carrot ribbons, and the pickled shallot dressing. We got so excited about the salad we almost forgot to tell you about the chicken! Juicy slices of white meat chicken are seasoned with garlic and parsley then drizzled with more of the dressing. It’s a dinner that’s sure to leaf you satisfied.
Ingredients
10 ounce
Chicken Cutlets
2 ounce
Mixed Greens
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
¼ ounce
Parsley
2.25 ounce
Red Grapes
1 unit
Lemon
1 unit
Shallot
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
6 ounce
Carrots
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Roughly chop parsley leaves and stems. Halve, peel, and mince shallot until you have 1 TBSP (2 TBSP for 4). Quarter lemon. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve grapes lengthwise.
• Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper. Sprinkle all over with chopped parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. (It’ll finish cooking in the next step.) • Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet.)
• Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on opposite side of sheet from chicken. (For 4, use a second baking sheet; bake chicken on top rack, frico on middle rack.) Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5-7 minutes. • Transfer chicken to a cutting board to rest for 5 minutes. • Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.
• In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, and a pinch of salt. (For 4 servings, use juice from whole lemon, and 2 tsp sugar.) Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.
• To bowl with pickled shallot, add honey Dijon dressing, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper; whisk to combine. • In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing (save the rest for serving).
• Thinly slice chicken crosswise. • Break frico into bite-size pieces. • Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tangy honey Dijon-shallot dressing, which paired well with the juicy chicken and refreshing salad 🍲.
- Ease of prep: Some found peeling carrot ribbons tricky; consider pre-shredded carrots for faster prep.
- Suggestions: Try adding extra herbs to boost the chicken's flavor; some found it bland with just parsley.
- Portions: Several felt the salad greens portion was too small for a filling meal; consider adding more.
- Frico: The crispy Parmesan frico was a hit, adding a fun crunch and savory flavor to the salad.
Reviews from our home cooks
This one was especially delicious. The chicken was nice and juicy when done. The garlic powder and parsley worked very well with it. I loved the pickled shallots in the delicious salad dressing. The grapes and frico helped to make the meal special.
Instantly one of my favorites. Crisping the parsley on the chicken was a great technique. The several different textures in the salad, plus how the grapes and frico looked, made it very interesting. HF salads make me like salad-and that's a miracle.
The Frico was INCREDIBLE!! So good that I bought some parm so I can make them moving forward. The chicken was very tasty and the salad was delicious. However, we don't like the over powering taste of arugula so we could definitely do without that in the salad mix.
Very easy to make, and learned two new tricks with the frico and shallot dressing. Three stars simply because the meal was called Garlic Herb Chicken and felt that the other flavors overpowered, so while the chicken was great, we didn't quite taste the garlic or herb.
This is my favorite Hello Fresh meal I have tried so far! I typically do not like mustard/honey dijon mustard, but this was absolutely incredible! Loved the grapes in the salad and making carrot ribbons instead of slices.
Yummy! I liked that the sauce could be for the chicken and the salad. Taught me a nice way to spruce up regular salad dressing with shallots and lemon juice!
Nice twist on the salad. Love the Frico and grapes.
Loved the dressing and the chicken!!! Frying the chicken only sometimes dries it out or it's undercooked and tastes raw. This way made it perfectly cooked and juicy! I liked how the carrots were sliced as well. My only complaint would be more lettuce. I had enough spinach for one person. Wasn't a fan of the parm crisps, added red pepper crisps instead that was delicious.
Great flavors! Would like to have larger amount of dressing, because we ran out before eating all the greens. Also prep took me about 45min, longer than stated, but it's my first HF meal so that could be why.
This was very good, however the grapes were soft and kind of yucky so I tossed them, fortunately, I had my own grapes on hand I could use instead. I also did not "ribbon" the carrots I just cut them into very thin coins which I like better and it doesn't waste the middle of the carrot.
