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.
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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
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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.
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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.
