Save 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 have enjoyed making this salad many times for my family, especially on warm days when something light yet fulfilling is just perfect.
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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
- Step 1:
- Preheat oven to 200°C (400°F).
- Step 2:
- Pat the chicken breasts dry. Rub with olive oil salt pepper and garlic powder.
- Step 3:
- 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.
- Step 4:
- While chicken bakes whisk together dressing ingredients in a small bowl until smooth. Adjust seasoning to taste.
- Step 5:
- In a large salad bowl combine salad greens tomatoes cucumber and red onion.
- Step 6:
- Drizzle half the dressing over the salad and toss gently to coat.
- Step 7:
- Top with sliced chicken shredded Parmesan and croutons. Drizzle with remaining dressing.
- Step 8:
- Serve immediately.
Save This salad has become a staple during family lunches especially when we crave something light but packed with flavor.
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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.
Nutritional Information
Calories 410, Total Fat 24 g, Carbohydrates 17 g, Protein 33 g per serving
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This salad is perfect for a quick wholesome meal that satisfies both taste and nutrition.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and avoid overbaking. Let it rest 5 minutes after cooking to retain juices.
- → Can I substitute ingredients for dietary needs?
Yes, use gluten-free croutons or omit them for gluten sensitivities. Avocado or roasted chickpeas can add texture and nutrition.
- → What salad greens work best here?
Mixed greens like romaine, arugula, or baby spinach provide a crisp, fresh base that complements the lemon-Parmesan dressing well.
- → How to make the lemon-Parmesan dressing?
Whisk extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan, salt, and pepper until smooth and balanced.
- → Can I prepare this ahead of time?
It's best served fresh, but you can prepare chicken and dressing in advance and combine just before eating to maintain crunch and freshness.
