A vibrant salad with juicy chicken, crisp greens, lemon, and Parmesan for a quick, satisfying meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (14 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp 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 tbsp freshly squeezed lemon juice
14 - 1 tsp lemon zest
15 - 2 tsp Dijon mustard
16 - 1 tsp honey
17 - 1/4 cup grated Parmesan cheese
18 - Salt and black pepper, to taste
# How To Make It:
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 baking tray lined with parchment paper and bake for 12 minutes until cooked through and juices run clear. Remove, rest for 5 minutes, then slice thinly.
04 - Whisk extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated Parmesan cheese, salt, and pepper in a small bowl until smooth. Adjust seasoning if needed.
05 - Combine mixed greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
06 - Drizzle half of the dressing over the salad and toss gently to coat evenly.
07 - Layer sliced chicken, shredded Parmesan, and croutons on top of the dressed salad.
08 - Drizzle remaining dressing over the salad and serve immediately.
