# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Salad
06 - 6 cups mixed salad greens (romaine, arugula, baby spinach)
07 - 1 cup cherry tomatoes, halved
08 - 1 small cucumber, sliced
09 - ½ small red onion, thinly sliced
10 - ½ cup shredded Parmesan cheese
11 - 1 cup crunchy croutons
→ Lemon Parmesan Dressing
12 - ¼ cup extra virgin olive oil
13 - 2 tablespoons freshly squeezed lemon juice
14 - 1 teaspoon lemon zest
15 - 2 teaspoons Dijon mustard
16 - 1 teaspoon honey
17 - ¼ cup grated Parmesan cheese
18 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Pat chicken breasts dry, then rub with olive oil, salt, black pepper, and garlic powder.
02 - Arrange chicken on a parchment-lined baking tray and bake for 12 minutes or until cooked through. Let rest for 5 minutes before slicing thinly.
03 - Whisk olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan, salt, and black pepper in a small bowl until smooth. Adjust seasoning as needed.
04 - In a large bowl, toss salad greens, cherry tomatoes, cucumber, and red onion together.
05 - Add half of the dressing to the salad and toss gently to coat evenly.
06 - Top salad with sliced chicken, shredded Parmesan, and croutons. Drizzle remaining dressing over the top and serve immediately.
