Fresh Lemon Parmesan Chicken Salad
A vibrant and refreshing salad combining tender chicken, zesty lemon, and rich Parmesan cheese, perfect for any occasion.
Equipment
- Skillet
- Mixing Bowl
- Whisk
- Cutting Board
Ingredients
Protein
- 2 pieces Boneless, skinless chicken breasts Approximately 1 pound total.
Dressing
- 1/4 cup Freshly squeezed lemon juice Brightens flavors and tenderizes chicken.
- 1/4 cup Extra virgin olive oil Adds richness and emulsifies the dressing.
Salad Base
- 1/2 cup Freshly grated Parmesan cheese Contributes nutty flavor and creamy texture.
- 4 cups Mixed salad greens Such as arugula, spinach, and romaine.
- 1 medium Cucumber Diced for refreshing crunch.
- 1 cup Cherry tomatoes Halved for sweetness and color.
Seasoning
- Salt and pepper To taste.
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat a skillet over medium heat and add a drizzle of olive oil. Cook the chicken for about 6-7 minutes on each side until golden brown and fully cooked through.
- Remove the chicken from the skillet and let it rest for about 5 minutes.
- In a small bowl, whisk together the lemon juice and remaining olive oil to make the dressing.
- Slice the rested chicken into bite-sized pieces.
- In a large mixing bowl, combine the mixed greens, diced cucumber, and halved cherry tomatoes.
- Pour the lemon vinaigrette over the salad and toss gently to coat.
- Add the sliced chicken and Parmesan cheese to the salad and toss until well combined.
- Season with additional salt and pepper if needed.
- Serve immediately while the greens are crisp and the chicken is warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to maintain crispness.