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 busy weeknight and loved how fresh and crunchy it was without taking much time to prepare.
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 quickly became a family favorite that we enjoy sharing together especially on busy evenings.
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 salad is as delicious the next day for lunch making it perfect for meal prep.
Recipe FAQs
- → How do you bake the chicken for best results?
Pat dry and season the chicken breasts with olive oil, salt, pepper, and garlic powder. Bake at 200°C (400°F) for 12 minutes until juices run clear. Let rest before slicing.
- → Can the chicken be substituted?
Yes, grilled or rotisserie chicken can be used to reduce prep time while keeping the flavor intact.
- → What ingredients create the lemon-Parmesan dressing?
The dressing combines extra virgin olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan, salt, and pepper whisked until smooth.
- → Are there gluten-free options for the crunch?
Gluten-free croutons can replace traditional ones, or omit croutons entirely to keep the dish gluten-free.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the zesty lemon and Parmesan flavors perfectly.