Save A vibrant, refreshing salad featuring crisp greens, juicy chicken, crunchy croutons, and a zesty lemon-Parmesan dressing—perfect for a speedy, satisfying lunch or light dinner.
I first served this salad on a warm weekend and it instantly became a family favorite for its fresh flavors and crunchy texture.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts (about 400 g), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder
- Salad: 6 cups mixed salad greens (romaine arugula or baby spinach), 1 cup cherry tomatoes halved, 1 small cucumber sliced, 1/2 small red onion thinly sliced, 1/2 cup shredded Parmesan cheese, 1 cup crunchy croutons
- Lemon Parmesan Dressing: 1/4 cup extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon zest, 2 teaspoons Dijon mustard, 1 teaspoon honey, 1/4 cup grated Parmesan cheese, Salt and black pepper to taste
Instructions
- Preheat oven:
- Preheat oven to 200°C (400°F)
- Prepare chicken:
- Pat the chicken breasts dry Rub with olive oil salt pepper and garlic powder
- Bake chicken:
- Place chicken on a baking tray lined with parchment paper Bake for 12 minutes or until cooked through and juices run clear Remove let rest 5 minutes then slice thinly
- Make dressing:
- While chicken bakes whisk together dressing ingredients in a small bowl until smooth Adjust seasoning to taste
- Assemble salad:
- In a large salad bowl combine salad greens tomatoes cucumber and red onion
- Add dressing:
- Drizzle half the dressing over the salad and toss gently to coat
- Top salad:
- Top with sliced chicken shredded Parmesan and croutons Drizzle with remaining dressing
- Serve:
- Serve immediately
Pin it This salad has become a staple in our family gatherings especially during warm season meals.
Notes
Pairs well with a crisp Sauvignon Blanc and can be enhanced with avocado or roasted chickpeas for extra texture
Required Tools
Baking tray Knife and cutting board Mixing bowls Whisk
Allergen Information
Contains Milk (Parmesan) Wheat (croutons) Egg (if present in Dijon mustard) Check all labels if serving to those with allergies
Pin it This quick crunchy lemon Parmesan chicken salad is perfect for any occasion and delivers fresh flavors in no time.
Frequently Asked Questions
- → How is the chicken prepared?
Chicken breasts are seasoned with olive oil, salt, pepper, and garlic powder, then baked at 200°C (400°F) for 12 minutes until cooked through and juicy.
- → What ingredients create the dressing?
The dressing combines olive oil, freshly squeezed lemon juice and zest, Dijon mustard, honey, grated Parmesan, salt, and black pepper for a zesty, creamy finish.
- → Can this dish be adapted for gluten intolerance?
Yes, using gluten-free croutons or omitting croutons altogether makes the dish suitable for gluten-free diets.
- → What are suggested additions for extra texture?
Avocado slices or roasted chickpeas can be added to enhance texture and flavor variety.
- → What are good beverage pairings?
This lemon-Parmesan chicken pairs well with a crisp Sauvignon Blanc or other light white wines.
- → How should leftovers be stored?
Store leftover chicken separately from greens and dressing in airtight containers in the refrigerator for up to 2 days.