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 often make this salad when I need something light but fulfilling, and it never disappoints.
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 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.
- Toss Salad:
- Drizzle half the dressing over the salad and toss gently to coat.
- Assemble Salad:
- Top with sliced chicken, shredded Parmesan, and croutons. Drizzle with remaining dressing.
- Serve:
- Serve immediately.
Save This salad is a hit at family lunches, always bringing smiles and clean plates.
Notes
For a gluten-free version use gluten-free croutons or omit them. Pairs well with a crisp Sauvignon Blanc.
Tools Needed
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.
Save Enjoy this quick, delicious salad perfect for any occasion.
Kitchen Help
- → How do I ensure the chicken stays juicy?
Pat dry the chicken beforehand and avoid overbaking. Resting the chicken for 5 minutes after baking helps retain its juices.
- → Can I use grilled chicken instead of baked?
Yes, grilled chicken works well and adds a smoky flavor while maintaining tenderness and juiciness.
- → What type of greens are best for this salad?
A mix of romaine, arugula, and baby spinach provides a fresh, crisp base with varied textures and flavors.
- → How do I make the dressing flavorful but balanced?
Combining fresh lemon juice, olive oil, Dijon mustard, honey, and Parmesan creates a zesty, slightly sweet dressing that complements the salad ingredients well.
- → Any tips to keep croutons crunchy?
Add croutons just before serving to ensure they retain their crunch and don’t become soggy from the dressing.