If you’ve been here for a while, you know I genuinely love Cactus Club food. But this was actually one of the first recipes where I made quite a few adjustments and ended up liking my version more than the original.
This salad has a few components, a sherry vinaigrette, buttery homemade croutons, a lemon caper sauce, and a crispy parmesan-crusted chicken. On paper, it sounds like a lot, but every piece plays a role. The original version leaned very acidic for me with the dressing and sauce together, so I made a few small changes that balanced everything out without losing what makes this salad iconic.
The result is a restaurant-style salad that feels indulgent, well-rounded, and absolutely worth making at home.
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Why You’ll Love This Rocket Salad Recipe
This isn’t just a salad. It’s a full meal.
You get crispy, golden chicken with a parmesan crust, fresh peppery arugula, juicy tomatoes, crunchy buttery croutons, and a bright but balanced lemon caper sauce. The added cream in the sauce softens the acidity, the leftover baguette croutons add real texture, and the final hit of fresh parmesan ties everything together.
It’s impressive enough to serve guests but totally doable for a weekend dinner. And once you make it once, you’ll start prepping the components ahead of time because it’s that good.
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How To Make and Serve This Rocket Salad Recipe
Start by making the lemon caper sauce. Heat the olive oil in a small saucepan, then add the shallots and capers and cook briefly until fragrant. Remove from heat and stir in the fresh herbs, lemon segments, and diced tomatoes. Season with salt and pepper, then add a splash of whipping cream to soften the acidity and create a more balanced, silky sauce. Set aside.
Next, prepare the sherry vinaigrette. Whisk together the sherry vinegar, Dijon, honey, optional garlic, salt, and plenty of black pepper. Slowly drizzle in the olive oil while whisking until emulsified. Taste and adjust seasoning if needed, then set aside.
For the croutons, preheat the oven to 350°F. Combine melted butter and olive oil in a bowl, then toss with cubed leftover baguette, salt, and pepper. Spread on a lined baking sheet and bake, tossing once, until golden and crisp. Remove from the oven and let cool slightly.
Prepare the chicken by placing the breasts between plastic wrap and gently flattening until even. Season with salt and pepper. Dredge each piece in flour, dip into beaten egg, then coat with the panko-parmesan mixture. Pan-fry in oil over medium heat until golden on both sides and cooked through. Let rest briefly before slicing.
To assemble, toss arugula, cucumber, red onion, tomatoes, and croutons in a large bowl with the sherry vinaigrette until lightly coated. Spoon the lemon caper sauce onto each plate, top with sliced chicken, and finish with the dressed rocket salad.
Serve immediately and finish with freshly grated parmesan over the top for the perfect restaurant-style touch.
Cactus Club’s Rocket Salad Recipe Tips
This salad has a lot of components, but most of them can be prepped ahead. Make the vinaigrette, sauce, and croutons earlier in the day to make assembly easy.
Leftover baguette works better than fresh bread for croutons. It holds its shape and gets extra crispy.
If you love sauce, double the lemon caper sauce. You will not regret it.
Freshly grated parmesan at the end is not optional in my opinion. It really ties everything together.
If you want to lighten it up, you can skip the cream in the sauce, but I highly recommend trying it at least once.
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Questions and Answers about Cactus Club’s Rocket Salad Recipe
Can I make this ahead of time?
Yes, but keep everything separate. Store the chicken, dressing, sauce, and croutons individually and assemble right before serving.
Is the whipping cream necessary?
No, but it makes a big difference. The original version is quite acidic, and the cream balances everything beautifully.
Can I use chicken thighs instead of breasts?
Absolutely. Just make sure they’re boneless and evenly flattened so they cook properly.
What can I substitute for sherry vinegar?
Red wine vinegar or champagne vinegar will work, but sherry vinegar gives the closest restaurant-style flavor.
Is this really better than the original?
I don’t say that lightly, but yes. The balance is better, the textures are better, and next time I’m doubling that sauce.
Cactus Club’s Rocket Salad Recipe
Ingredients
Lemon Caper Sauce
1 tbsp shallots, finely minced
1 tbsp capers
2 tsp olive oil
½ tsp fresh herbs, finely chopped (tarragon, cilantro, chives, thyme)
½ lemon, segmented
1 tbsp red and yellow tomatoes, diced
Salt and pepper
Optional variation (recommended):
2–4 tbsp whipping cream, to soften the acidity
Sherry Vinaigrette
1 tbsp sherry vinegar
1 tsp Dijon mustard
1½ tsp honey
2½ tbsp olive oil
Optional: ½ tsp minced garlic
Salt
Freshly cracked black pepper (be generous)
Buttery Baguette Croutons
5 tbsp olive oil
5 tbsp butter, melted
2½–3 cups cubed leftover baguette
Salt and pepper
Optional: minced garlic
Parmesan-Crusted Chicken
4 boneless, skinless chicken breasts, butterflied
1 cup flour
2 eggs, beaten
2 oz panko breadcrumbs
5 oz freshly grated parmesan
Salt and pepper
Olive oil, for cooking
Salad Assembly
2 cups rocket (arugula)
1 cup cucumber, diced
1 cup red tomatoes, cut into wedges
1 cup yellow tomatoes, cut into wedges
¼ cup red onion, thinly sliced
Freshly grated parmesan, for finishing
Instructions:
1. Make the Lemon Caper Sauce
Heat the olive oil in a small saucepan over medium heat.
Add the shallots and capers and cook for about 1 minute, just until fragrant.
Remove from heat and stir in the fresh herbs, lemon segments, and diced tomatoes.
Season with salt and pepper.
If using, stir in the whipping cream to mellow out the acidity and make the sauce more balanced.
Set aside while you prepare the rest of the salad.
2. Make the Sherry Vinaigrette
In a bowl, whisk together sherry vinegar, Dijon mustard, honey, optional garlic, salt, and lots of black pepper.
Slowly drizzle in the olive oil while whisking until emulsified.
Taste and adjust seasoning as needed. Set aside.
3. Make the Croutons
Preheat oven to 350°F (180°C).
In a large bowl, mix melted butter and olive oil together.
Add the cubed baguette, season with salt and pepper, and toss to coat.
Spread on a lined baking sheet in a single layer.
Bake for 5 minutes, toss, then bake another 5 minutes until golden and crisp.
Remove from oven and let cool slightly.
4. Prepare the Chicken
Place chicken breasts between two sheets of plastic wrap and gently pound until evenly flattened.
Season both sides with salt and pepper.
Set up three bowls: flour, beaten eggs, and a mixture of panko and parmesan.
Dredge chicken in flour, dip into egg, then coat fully in the panko-parmesan mixture.
Heat a sauté pan over medium heat with olive oil.
Cook chicken for 2–3 minutes per side until golden and cooked through.
Remove from pan and let rest for a few minutes before slicing.
5. Assemble and Serve
In a large bowl, combine arugula, cucumber, red onion, tomatoes, and croutons.
Toss lightly with the sherry vinaigrette until just coated.
Spoon lemon caper sauce onto the center of each plate.
Add sliced chicken on top, then pile the dressed salad over everything.
Finish with freshly grated parmesan and serve immediately.