Disclosure:  I received products to facilitate this post. All opinions are honest and are my own. By posting this recipe I am entering a sponsored recipe contest and am eligible to win prizes associated with the contest. 

Summer and salads just go together! It doesn't get much better than fresh lettuce and tomatoes from the garden. Try something new with this delicious Mediterranean Salad with Crispy Paneer Cheese. 

To give your salad a Mediterranean twist, add marinated artichoke hearts and olives (black or Kalamata). For even more flavor, add some diced red onions.  

What makes this salad so special is the fried Gopi Paneer cheese.

Mild flavored and firm, Gopi Paneer cheese is perfect for frying and tossing on a salad. Simply cube the cheese, then dredge in flour, then the buttermilk-egg mixture, then seasoned panko bread crumbs and fry in a hot skillet coated with olive oil. 

Turn the cheese to evenly brown in the skillet. It will only take about 5 minutes to achieve a nice golden brown color. 

You can refrigerate leftovers and reheat the cheese in an air fryer for 2-3 minutes to warm and crisp it before serving.  

Liven up your summer menu with this yummy protein packed Mediterranean salad with crispy Gopi Paneer cheese!

Mediterranean Salad with Crispy Gopi Paneer Cheese

Serves 4

6-8 oz. lettuce, like romaine, butter crunch, or mixed greens
12 oz. jar marinated artichoke hearts
1 can 2.5-6oz. pitted black olives, depending on how much you like olives
1-2 cups grape or cherry tomatoes
1/4-1/2 cup red onion, diced (optional)
8 oz. Gopi Paneer cheese
1/4 cup all purpose flour
1/2 cup buttermilk or 1/2 T. Lemon juice plus enough milk to fill the measuring cup to 1/2 cup
1 egg
1/2 cup panko bread crumbs (Italian or plain)
Olive oil
3/4 tsp. Mediterranean seasoning* or Italian seasoning plus more for topping
Flavored olive oil (like lemon or orange infused), optional for flavor
Balsamic vinegar, Maple vinegar or other flavored vinegar, optional for flavor
Fresh ground salt and pepper

1. Prepare lettuce and plate on a large plate or small platter.
2. Cube Paneer cheese.
3. Place flour in a small bowl.
4. Whisk egg and buttermilk to combine.
5. Place panko crumbs in another small bowl. Add mediterranean seasoning to the panko crumbs. Salt to taste. 
6. Coat the cheese cubes in flour first, then buttermilk, then panko crumbs. 
7. Heat the oil over medium high heat until sizzling.
8. When oil is hot, add the breaded cheese cubes. The cheese will cook quickly. Turn to brown on all sides, then remove from skillet. 
9. Layer the artichokes, olives, tomatoes, onion, and then cheese on the salad. 
10. Dress with flavored olive oil and vinegar or your favorite dressing.
11. Top with fresh ground salt and pepper and more Mediterranean seasoning to taste.

*I really like using Andrew Zimmern Mediterranean Magic seasoning which has dried mint, spices, red bell peppers, kosher salt, orange peel, shallots, canola oil and orange oil. 

Pin on Pinterest

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.

Chicken salad is one my favorite go-to recipes.  I love to make this for parties, showers, or anytime I need to feed a large group of people.  This is the easiest thing to make and it's absolutely delicious. 

What kind of chicken is best for chicken salad? 

You can use fresh or frozen chicken breasts or canned chicken. If using canned chicken, you will skip slow cooking the chicken. 

Simply add the rest of the ingredients to the cooked, shredded chicken and combine to make chicken salad. 

A platter of chicken salad croissants is the perfect addition to any buffet, but I think it is especially fitting at wedding and baby showers.  Pictured above are mini croissants which are perfect when serving lighter meals, appetizers and finger foods. 

Chicken Salad 
Ingredients:
Boneless skinless chicken breasts
Purple or red grapes
Canned pineapple tidbits, drained or fresh pineapple, diced
Seasoned salt
Fresh ground pepper
Miracle whip type salad dressing or mayonnaise (your choice)
Crossants or bread

1.  Fill a large crockpot with boneless skinless chicken breasts (frozen or fresh) and water. Sprinkle a few spices in like Creole seasoning (affiliate link to the one I use), marjoram, pepper, whatever you have that goes with chicken.  Cook all day on low (about 6-8) hours.  

2.  Then remove chicken and shred/chop for the salad.  Put chicken in a large mixing bowl and add about half a bunch purple or red grapes (split grapes in half).   Add 1/2 to 1 can pineapple tidbits drained.  Then add 1/4 to 1/2 cup chopped walnuts or pecans.  Add miracle whip (or mayonnaise) probably more than 1 cup (I don't know a quantity-just mix in til it seems like the right texture).  Add seasoned salt, at least a teaspoon (you will have to taste and decide how much to add).  Mix all together.  

3.  Refrigerate overnight or for several hours and put on croissants just before serving.  About 2 1/2 lb. of chicken makes enough salad for 18 mini croissants.  You can store extra chicken salad in the fridge for 1-2 days. Serve on bread, croissants, crackers or even fresh lettuce leaves. 

Additional notes:
​Whenever I slow-cook chicken for a casserole or chicken salad, I strain and save the chicken stock and freeze it for recipes.  You can freeze it in ice cube trays and then transfer the frozen cubes to a ziploc style bag.  The chicken broth can then be used in soups and casseroles. 

What should you serve with chicken salad croissants?

I would keep it simple and include salads and finger foods.
Here are some ideas:
Store-bought chips, you can go a little fancy with mixed root vegetable chips or sweet potato chips (my fave!)
Homemade Sweet Potato Chips
Fresh vegetable tray with dip, we love mini sweet peppers, cucumber slices, and cherry tomatoes
​Simple side salad
​Fruit tray with strawberries, grapes, mandarin oranges, etc. 
​Asian crunch shredded Brussels sprouts salad

Pin on Pinterest