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–+ servings
Ella Cooks

The Salad Version of Marry Me Chicken (And It Might Be Better)

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The marry me chicken sauce is one of those recipes that got famous for good reason – creamy sun-dried tomato, parmesan, garlic, a little heat, and basil, poured over chicken in a way that tastes significantly more impressive than the effort involved. I’ve been making it as a pasta dish for a while but one evening I tried pouring it warm over a salad instead and it was immediately better.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 2
Course: Salad
Calories: 640
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients (serves 2 as a dinner, 4 as a side)
For the chicken:
  • 2 large chicken breasts halved horizontally into 4 thin cutlets
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
For the marry me dressing:
  • 3 garlic cloves minced
  • 1/3 cup 80ml chicken broth
  • 1/3 cup 80ml heavy cream
  • 1/4 cup 60g sun-dried tomatoes in oil, roughly chopped, plus 1 tbsp of the oil
  • 1/4 cup 25g parmesan, finely grated
  • 1/2 tsp dried Italian herbs
  • 1/4 tsp chili flakes
  • Salt and black pepper to taste
For the salad:
  • 4 cups 120g arugula or baby spinach
  • 1 cup 150g cherry tomatoes, halved
  • 1/4 cup 25g parmesan shavings
  • Large handful of fresh basil leaves
  • Extra virgin olive oil and lemon juice to finish

Method
 

Method
  1. Season and cook the chicken. Season the cutlets on both sides with garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Cook the chicken for 3-4 minutes per side without moving it until deeply golden and cooked through. Remove and rest on a board.
  2. Make the dressing in the same pan. Reduce heat to medium. Add the sun-dried tomato oil and garlic to the pan and cook for 1 minute until fragrant, scraping up any golden bits from the chicken. Add the chicken broth and let it bubble for 30 seconds. Pour in the cream, add the sun-dried tomatoes, Italian herbs, and chili flakes. Simmer for 2-3 minutes until slightly thickened. Stir in the parmesan until melted. Season to taste. The dressing should be pourable but not watery – if it seems thin, simmer for another minute.
  3. Assemble immediately. Arrange the arugula and cherry tomatoes on a large platter or divide between plates. Slice the chicken and lay over the greens. Pour the warm dressing directly over everything – you want it to hit the greens and wilt them slightly. Finish with parmesan shavings, fresh basil, a drizzle of olive oil, and a squeeze of lemon.
  4. Serve straight away. This salad does not sit – the warm dressing continues to wilt the greens if you leave it. Assemble just before eating.

Nutrition

Calories: 640kcalCarbohydrates: 18gProtein: 52gFat: 40gSodium: 730mgFiber: 2gSugar: 6g

Notes

Tips

The dressing can be made up to 2 days ahead and reheated gently. Cook the chicken fresh and assemble to order.
For a lighter version, use half cream and half chicken broth and skip the parmesan in the dressing. The flavor is less rich but still works.
This works just as well with chicken thighs - boneless skinless thighs stay juicier than breasts and have more flavor. Cook for an extra minute per side.
If you’re serving as a side dish at a gathering, dress the greens lightly with olive oil and lemon first so they have some protection before the warm dressing goes on.

Make-Ahead and Storage

The dressing keeps refrigerated for up to 3 days. The cooked chicken keeps refrigerated for up to 3 days. The salad itself must be assembled fresh – once the warm dressing hits the greens the clock starts. Assemble immediately before serving.
 
For a make-ahead party situation: cook the chicken, make the dressing, store separately. When ready to serve, reheat the dressing gently in a small pan, slice the cold chicken, and assemble on the spot. Takes about 5 minutes.

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