Pin 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 warm day and it became an instant family favorite with its refreshing lemony tang and crunchy textures.
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.
- Dress Salad:
- Drizzle half the dressing over the salad and toss gently to coat.
- Add Toppings:
- Top with sliced chicken shredded Parmesan and croutons. Drizzle with remaining dressing.
- Serve:
- Serve immediately.
Pin This salad always reminds me of joyful summer family lunches enjoyed outdoors under the sun.
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
Nutritional Information
Calories 410 Total Fat 24 g Carbohydrates 17 g Protein 33 g per serving
Pin Enjoy this light and satisfying salad anytime you crave a fresh homemade lunch or dinner.
Recipe Questions
- → How should the chicken be prepared for best results?
Pat dry and season the chicken breasts with olive oil, salt, pepper, and garlic powder before baking at 200°C (400°F) for 12 minutes until juices run clear.
- → Can I use other greens instead of romaine or arugula?
Yes, baby spinach or mixed salad greens provide a fresh base and complement the lemon-Parmesan dressing well.
- → What is the best way to make the lemon-Parmesan dressing smooth?
Whisk extra virgin olive oil, lemon juice, mustard, honey, lemon zest, and grated Parmesan together until fully blended and creamy.
- → Are there easy substitutions for the chicken?
Grilled or rotisserie chicken can be used for quicker preparation without sacrificing flavor.
- → How can I make this dish gluten-free?
Use gluten-free croutons or omit them entirely to maintain the crunchy texture without gluten.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the zesty lemon and fresh greens perfectly.