# Components:
→ 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, or 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 the oven temperature to 400°F and prepare for baking.
02 - Pat chicken breasts dry and rub evenly with olive oil, salt, black pepper, and garlic powder.
03 - Arrange chicken breasts on a parchment-lined baking tray and bake for 12 minutes or until cooked through and juices run clear; remove and let rest for 5 minutes before slicing thinly.
04 - Whisk extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan cheese, salt, and black pepper in a small bowl until smooth; adjust seasoning as needed.
05 - In a large bowl, toss together mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
06 - Drizzle half of the prepared dressing over the salad and gently toss to coat evenly.
07 - Top dressed salad with sliced chicken, shredded Parmesan cheese, and crunchy croutons, then finish by drizzling remaining dressing; serve immediately.
