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 first served this salad when I was short on time and wanted something tasty that felt healthy and satisfying. It quickly became a family favorite for busy weeknights.
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
- Step 1 Preheat oven:
- Preheat oven to 200°C (400°F).
- Step 2 Prepare chicken:
- Pat the chicken breasts dry. Rub with olive oil, salt, pepper, and garlic powder.
- Step 3 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.
- Step 4 Make dressing:
- While chicken bakes, whisk together dressing ingredients in a small bowl until smooth. Adjust seasoning to taste.
- Step 5 Combine salad:
- In a large salad bowl, combine salad greens, tomatoes, cucumber, and red onion.
- Step 6 Dress salad:
- Drizzle half the dressing over the salad and toss gently to coat.
- Step 7 Assemble salad:
- Top with sliced chicken, shredded Parmesan, and croutons. Drizzle with remaining dressing.
- Step 8 Serve:
- Serve immediately.
Save This salad has become a staple at our family dinners, reminding us of quick meals made better with fresh ingredients and love.
Nutritional Information
Each serving provides approximately 410 calories with 33 grams of protein, making it a balanced option for any meal.
Required Tools
Baking tray, knife and cutting board, mixing bowls, whisk
Allergen Information
Contains Milk (Parmesan), Wheat (croutons), and possibly Egg (if present in Dijon mustard).
Save This quick salad packs a punch of flavor and is perfect for anyone looking to enjoy a nutritious lunch in no time.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Patting the chicken dry before seasoning and baking at a high temperature helps retain moisture. Letting it rest after baking allows juices to redistribute, ensuring tenderness.
- → Can I substitute the salad greens?
Yes, feel free to use kale, spinach, or mixed spring greens depending on preference for texture and flavor diversity.
- → What makes the dressing taste tangy?
Fresh lemon juice and zest give the dressing a bright tang that balances the richness of the Parmesan and olive oil.
- → Are crunchy croutons necessary?
They add pleasing texture contrast but can be omitted or replaced with toasted nuts for a gluten-free option.
- → How can I add more protein?
Including extras like boiled eggs or chickpeas complements the chicken and maintains a hearty feel.