Lemon Parmesan Chicken Salad
Lemon Parmesan Chicken Salad is a light and refreshing salad made with lemon parmesan dressing mixed with romaine lettuce and lemon garlic marinated chicken.
Ingredients
Chicken
- 1 pound chicken breast 1-2 chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 3 medium lemon juiced, divided (about ⅔ cup total
- 2 tablespoons soy sauce
- 2 teaspoons garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes crushed
Salad
- 3 romaine artichoke hearts roughly chopped (about 8 cups
- 1 cup Parmesan Cheese 100 g, finely grated
- ¼ cup olive oil 53 g
- ½ teaspoon garlic minced
- ½ medium red onion cut into thin slices (about ½ cup
- black pepper to taste
- salt to taste
- croutons for garnish
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.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.