A vibrant salad with lemon Parmesan chicken, crisp greens, crunchy croutons, and zesty dressing for a fresh, light meal.
# 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
# Method steps:
01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry and rub with olive oil, salt, black pepper, and garlic powder.
03 - Place chicken on a parchment-lined baking tray and bake for 12 minutes until cooked through and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - Whisk extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan, salt, and black pepper in a small bowl until smooth. Adjust seasoning to taste.
05 - In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion. Drizzle half of the dressing over the salad and toss gently to coat.
06 - Top the dressed salad with sliced chicken, shredded Parmesan, and croutons. Drizzle with the remaining dressing.
07 - Serve immediately to enjoy optimal freshness and texture.
