Vibrant salad with crispy Parmesan asparagus, shredded chicken, fresh greens, and lemon dressing.
# What You'll 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
# Method Steps:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan cheese, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in beaten egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Place coated spears 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 slightly if desired.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large bowl, toss salad greens with halved cherry tomatoes and sliced red onion.
08 - Divide dressed greens among four plates. Top each portion with shredded chicken and crispy asparagus spears. Drizzle with lemon dressing and garnish with shaved Parmesan or Asiago cheese if desired.
09 - Serve while asparagus is still warm for optimal texture and flavor.
