Lemon Parmesan Chicken Salad

Name: Lemon Parmesan Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 4 serving
Ingredients: 1 pound boneless skinless chicken breasts; 2 tablespoons olive oil; 3 medium lemons; 2 tablespoons soy sauce; 2 teaspoons garlic; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon crushed red pepper flakes; 3 romaine hearts; 1 cup (100 g) finely grated parmesan cheese; ¼ cup (53 g) olive oil; ½ teaspoon garlic; ½ medium red onion; Salt and pepper; croutons

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
20 mins
Total Time
47 mins
Servings
4
Calories
435 kcal
Course
Main Course, Salad, Dinner

Lemon Parmesan Chicken Salad

Iris Hanson

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Lemon Parmesan Chicken Salad is a light and refreshing salad made with lemon parmesan dressing mixed with romaine lettuce and lemon garlic marinated chicken.

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Ingredients

Servings

Chicken

1 pound boneless skinless chicken breasts, 1-2 chicken breasts
2 tablespoons olive oil
3 medium lemons, juiced, divided (about ⅔ cup total)
2 tablespoons soy sauce
2 teaspoons garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes

Salad

3 romaine hearts, roughly chopped (about 8 cups)
1 cup (100 g) finely grated parmesan cheese
¼ cup (53 g) olive oil
½ teaspoon garlic minced
½ medium red onion, cut into thin slices (about ½ cup)
Salt and pepper, to taste
croutons, for garnish

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Instructions

In a large zipper bag, add chicken, olive oil, 2 tablespoons lemon juice, soy sauce, garlic, salt, pepper, and crushed red pepper flakes. Remove air from the bag and then zip it closed. Turn the bag several times to coat the chicken and marinate in the refrigerator for 20 minutes.
To a large skillet over medium-high heat, add the chicken and marinade. Cook undisturbed for 4-6 minutes. Flip and repeat with the opposite side. Make sure the chicken reaches an internal temperature of 165°F. (Cooking times will vary depending on the size of the chicken breasts.)
Remove the chicken from the skillet. Set it aside to rest for 5 minutes. After the chicken has rested and slightly cooled, slice it.
In a large bowl add romaine lettuce, parmesan cheese, olive oil, remaining lemon juice, garlic, red onion, salt, and pepper.
Top with sliced chicken and croutons. Gently toss to coat. Serve immediately.