[UPGRADE CHICKEN CUTLETS TO SALMON] Garlic Herb Chicken w/ Grape Parm Frico Salad and Sweet Shallot Dressing
- Eggs
- Milk
- Fish
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** This carb-clever dinner swaps croutons for crisp Parmesan frico—savory, nutty shards that pair perfectly with sweet grapes, carrot ribbons, and tangy pickled shallot dressing. Garlic-parsley chicken joins the mix, drizzled with more dressing for a fresh, flavorful meal that’s sure to leaf you satisfied.
Ingredients
6 ounce
Carrots
1 unit
Lemon
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
2.25 ounce
Red Grapes
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
2 ounce
Mixed Greens
1 teaspoon
Garlic Powder
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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.
