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 when short on time but still wanting a delicious meal and it quickly became a family favorite.
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
- Step 1:
- Preheat oven to 200°C (400°F).
- Step 2:
- Pat the chicken breasts dry. Rub with olive oil, salt, pepper, and garlic powder.
- Step 3:
- 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.
- Step 4:
- While chicken bakes whisk together dressing ingredients in a small bowl until smooth. Adjust seasoning to taste.
- Step 5:
- In a large salad bowl combine salad greens, tomatoes, cucumber, and red onion.
- Step 6:
- Drizzle half the dressing over the salad and toss gently to coat.
- Step 7:
- Top with sliced chicken, shredded Parmesan, and croutons. Drizzle with remaining dressing.
- Step 8:
- Serve immediately.
Save This salad always brings smiles at our family table especially on warm sunny days.
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.
Nutritional Information
Calories: 410, Total Fat: 24 g, Carbohydrates: 17 g, Protein: 33 g per serving
Save This quick lemon Parmesan chicken salad is a delightful way to enjoy fresh flavors anytime.
Kitchen Questions
- → How do I bake the chicken to keep it juicy?
Pat the chicken dry and coat lightly with olive oil and seasonings. Bake at 200°C (400°F) for about 12 minutes until juices run clear, then let it rest before slicing.
- → Can I prepare the lemon Parmesan dressing ahead of time?
Yes, whisk together lemon juice, zest, Dijon mustard, honey, olive oil, and Parmesan in advance and refrigerate. Stir well before serving.
- → What are good substitutes for the croutons?
For extra texture or gluten-free options, try roasted chickpeas or avocado slices instead of croutons.
- → How can I make this salad more protein-rich?
Use grilled or rotisserie chicken breast for faster prep and maintain a high-protein profile in this dish.
- → What wine pairs well with this lemon Parmesan chicken salad?
A crisp Sauvignon Blanc with bright acidity complements the zesty dressing and fresh greens perfectly.