# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 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 - 1/2 small red onion, thinly sliced
10 - 1/2 cup shredded Parmesan cheese
11 - 1 cup crunchy croutons
→ Lemon Parmesan Dressing
12 - 1/4 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 - 1/4 cup grated Parmesan cheese
18 - Salt and black pepper to taste
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Pat chicken breasts dry, then rub evenly with olive oil, salt, black pepper, and garlic powder.
03 - Arrange chicken on a parchment-lined baking tray and bake for 12 minutes or until juices run clear. Remove and rest for 5 minutes before slicing thinly.
04 - Combine extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, and grated Parmesan in a small bowl. Whisk until smooth and adjust seasoning with salt and pepper.
05 - In a large bowl, mix salad greens, cherry tomatoes, cucumber slices, and red onion.
06 - Drizzle half of the dressing over the salad mixture and toss gently to coat.
07 - Arrange sliced chicken over the salad, sprinkle with shredded Parmesan and croutons, then drizzle remaining dressing on top.
08 - Serve immediately for best texture and flavor.
