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 love making this salad when I want something light but filling it never fails to satisfy my whole family with its crunch and zest.
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.
- Combine 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.
- Assemble Salad:
- Top with sliced chicken shredded Parmesan and croutons Drizzle with remaining dressing.
- Serve:
- Serve immediately.
Save This salad is always a hit for family lunches especially on warm days when a light meal is welcome.
Notes
Substitute grilled or rotisserie chicken for even faster prep Add avocado or roasted chickpeas for extra texture For a gluten-free version use gluten-free croutons or omit them Pairs well with a crisp Sauvignon Blanc.
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.
Save This recipe is a perfect balance of crunch creaminess and tanginess making it an ideal go-to salad.
Recipe FAQ
- → How can I make the chicken more flavorful?
Marinate the chicken beforehand with olive oil, garlic, and lemon zest for added depth. Baking at 400°F seals in the juices for tender results.
- → Can I replace croutons for a gluten-free option?
Yes, substitute with gluten-free croutons or roasted chickpeas to maintain crunch without gluten.
- → What type of greens work best in this dish?
Mixed greens like romaine, arugula, and baby spinach provide a fresh, balanced base with varied textures and flavors.
- → How is the lemon-Parmesan dressing prepared?
Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, and grated Parmesan until smooth. Season to taste with salt and pepper.
- → Can this dish be served warm or cold?
It’s versatile; serve immediately for a warm chicken contrast or chilled for a refreshing, cool salad experience.