Pin It 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 summer day and it quickly became a family favorite because of its vibrant flavors and simple preparation.
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:
- Preheat oven to 200°C (400°F).
- Prepare Chicken:
- Pat the chicken breasts dry Rub with olive oil salt pepper and garlic powder.
- Bake:
- 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.
- Assemble Salad:
- In a large salad bowl combine salad greens tomatoes cucumber and red onion.
- Toss 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 It This recipe has brought many joyful family lunches especially during the summer when fresh ingredients are at their peak.
Notes
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
Allergen Information
Contains Milk (Parmesan) Wheat (croutons) Egg (if present in Dijon mustard) Check all labels if serving to those with allergies.
Pin It Enjoy this salad fresh for the best crunch and flavor It can be easily customized to your taste preferences.
Questions About This Recipe
- → How should the chicken be cooked for best results?
Pat the chicken dry and season before baking at 200°C (400°F) for about 12 minutes until juices run clear. Let it rest before slicing to retain moisture.
- → Can the dressing be adjusted for different tastes?
Yes, you can tweak the lemon juice, honey, or Dijon mustard quantities to balance tartness and sweetness according to your preference.
- → What salad greens work best in this dish?
Mixed greens such as romaine, arugula, and baby spinach provide varied texture and flavor for a refreshing base.
- → Are there alternatives to croutons for added crunch?
Consider toasted nuts or roasted chickpeas for a crunchy texture, especially if gluten-free options are needed.
- → How can this dish be prepared ahead of time?
Cook and slice the chicken in advance, and keep dressing refrigerated. Assemble salad just before serving to maintain freshness and crunch.