Crispy Parmesan Asparagus Chicken Salad (Printable version)

Golden parmesan-crusted asparagus meets tender chicken and crisp greens with zesty lemon dressing.

# What you need:

→ Crispy Parmesan Asparagus

01 - 1 pound asparagus, trimmed
02 - 1/2 cup grated Parmesan or Asiago cheese
03 - 1/2 cup panko breadcrumbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 2 tablespoons olive oil

→ Chicken

09 - 2 cups cooked shredded chicken breast
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Salad

12 - 6 cups mixed salad greens
13 - 1/2 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup shaved Parmesan or Asiago cheese, optional

→ Lemon Dressing

16 - 1/4 cup extra virgin olive oil
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon honey
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk eggs in a shallow bowl. In another bowl, combine Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in beaten egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Arrange on prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake for 12 to 15 minutes, turning once halfway through, until golden and crispy.
05 - While asparagus bakes, season shredded chicken with salt and pepper. Warm gently if desired.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
07 - In a large bowl, toss salad greens with cherry tomatoes and red onion.
08 - Divide greens among four plates. Top each with shredded chicken and crispy asparagus spears. Drizzle generously with lemon dressing and garnish with shaved Parmesan if desired.
09 - Serve immediately while asparagus is warm.

# Expert Advice:

01 -
  • The asparagus stays impossibly crispy even after it mingles with the dressing, which feels like a small kitchen victory every time.
  • It's a salad that actually fills you up because the chicken and Parmesan crust make it feel substantial, not like rabbit food.
  • You can throw it together in 45 minutes if you already have cooked chicken on hand, making weeknight dinners feel fancy without the stress.
02 -
  • If your asparagus pieces aren't crispy after baking, your oven might not be hot enough or you turned them too early, so don't be afraid to give them an extra five minutes.
  • The dressing will soften the crust if it sits too long, so always drizzle right before eating and keep the asparagus warm by baking it as close to serving time as possible.
03 -
  • If you have leftover asparagus coating mixture, don't throw it away because it works beautifully on zucchini, green beans, or even broccoli for future roasting adventures.
  • Warming your chicken in a skillet with a tiny bit of the lemon dressing creates a subtle depth that ties the whole salad together in unexpected ways.
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