Save Experience a delightful fusion of textures and flavors with this Crispy Parmesan Asparagus Chicken Salad. This dish elevates a simple green salad by adding oven-baked, cheese-crusted asparagus spears and tender shredded chicken, all tied together with a bright and zesty homemade lemon dressing. It is a nutritious, protein-packed meal that feels both gourmet and refreshing.
Save Whether you are looking for a sophisticated weekday lunch or a light yet satisfying dinner, this salad delivers. The combination of warm, crispy asparagus and chilled greens creates a restaurant-quality experience right in your own kitchen.
Ingredients
- For the Crispy Parmesan Asparagus:
- 1 lb (450 g) fresh asparagus, trimmed
- 1/2 cup (60 g) grated Parmesan cheese
- 1/4 cup (30 g) grated Asiago cheese
- 1/2 cup (60 g) gluten-free or regular breadcrumbs
- 2 large eggs
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- Olive oil spray
- For the Chicken:
- 2 cups (300 g) cooked chicken breast, shredded (rotisserie or poached)
- For the Salad:
- 6 cups (150 g) mixed salad greens (e.g., arugula, spinach, romaine)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup (15 g) fresh basil leaves, torn
- For the Lemon Dressing:
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Step 2
- In a shallow bowl, whisk eggs. In another bowl, mix Parmesan, Asiago, breadcrumbs, garlic powder, salt, and pepper.
- Step 3
- Dip each asparagus spear into egg, then dredge in the cheese-breadcrumb mixture, pressing to coat. Arrange in a single layer on the prepared baking sheet.
- Step 4
- Lightly spray coated asparagus with olive oil. Bake for 15–18 minutes, turning once, until golden and crisp.
- Step 5
- While asparagus bakes, whisk together all dressing ingredients in a small bowl.
- Step 6
- In a large salad bowl, combine salad greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently.
- Step 7
- Drizzle salad with half the lemon dressing and toss lightly.
- Step 8
- Top salad with hot, crispy Parmesan asparagus.
- Step 9
- Drizzle with remaining dressing. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the most crunch, pat the asparagus spears completely dry before dipping them in the egg wash. If your asparagus spears are particularly thick, you may need to extend the baking time by 2-3 minutes to ensure they are tender inside.
Varianten und Anpassungen
For a different flavor profile, you can substitute the Asiago cheese with extra Parmesan or even a dry Pecorino Romano. If you are serving this to someone with a gluten sensitivity, ensure you use certified gluten-free breadcrumbs. You can also swap the shredded chicken for grilled shrimp or sliced steak for a different protein option.
Serviervorschläge
This salad is best served immediately while the asparagus is still warm and crispy. It pairs beautifully with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio. For a more substantial meal, serve it alongside a slice of toasted sourdough bread.
Save This Crispy Parmesan Asparagus Chicken Salad is a vibrant and flavorful dish that brings together the best of fresh produce and savory textures. Enjoy this wholesome meal that is as pleasing to the eye as it is to the palate.
Common Questions
- → Can I make the asparagus ahead of time?
For best results, bake the asparagus just before serving. The crispy coating softens as it sits, so freshly baked asparagus provides that ideal crunch. You can prep the coating mixture and wash the asparagus hours ahead, then bread and bake when ready to eat.
- → What's the best chicken to use?
Rotisserie chicken works wonderfully for convenience, offering tender, flavorful meat. Alternatively, poach boneless chicken breasts in seasoned broth for 15-20 minutes until cooked through. Leftover roast chicken also works perfectly—just shred it into bite-sized pieces before adding to the salad.
- → How do I store leftovers?
Store components separately for optimal freshness. Keep the dressed salad in an airtight container for up to 2 days. The crispy asparagus is best eaten immediately but can be refrigerated and reheated in a 350°F oven for 5-7 minutes to restore some crispness. The dressing keeps well in the fridge for 3-4 days.
- → Can I make this vegetarian?
Simply omit the chicken and increase the amount of crispy asparagus, or add protein alternatives like chickpeas, hard-boiled eggs, or grilled halloumi. The salad base and asparagus preparation remain exactly the same. You might want to add avocado or nuts for additional substance.
- → What other cheeses work in the coating?
The Parmesan-Asiago blend provides excellent flavor and melting properties. You can substitute Pecorino Romano for a sharper taste, or use aged Gouda for a nuttier profile. For a dairy-free version, nutritional yeast mixed with almond flour creates a savory, crispy coating alternative.
- → Can I grill the asparagus instead?
Grilling works beautifully and adds a smoky dimension. Bread the asparagus as directed, then grill over medium-high heat for 8-10 minutes, turning frequently. The coating may not be quite as uniformly crispy as the oven method, but the charred flavor is delicious. Use a grill basket to prevent losing the coating through the grates.