# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approx. 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 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry and 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 cooked through and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - Whisk 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 - Combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.
06 - Drizzle half of the dressing over the salad and toss gently to coat evenly.
07 - Top the salad with sliced chicken, shredded Parmesan cheese, and crunchy croutons. Drizzle with remaining dressing.
08 - Serve immediately while fresh and crisp.
