Crispy Parmesan Asparagus Chicken Salad (Print View)

Golden Parmesan-crusted asparagus tops tender chicken and fresh greens with bright lemon dressing.

# Components:

→ Crispy Parmesan Asparagus

01 - 1 lb fresh asparagus, trimmed
02 - 1/2 cup grated Parmesan cheese
03 - 1/4 cup grated Asiago cheese
04 - 1/2 cup gluten-free or regular breadcrumbs
05 - 2 large eggs
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon salt
09 - Olive oil spray

→ Chicken

10 - 2 cups cooked chicken breast, shredded

→ Salad Base

11 - 6 cups mixed salad greens
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup fresh basil leaves, torn

→ Lemon Dressing

15 - 1/4 cup extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - Salt and black pepper to taste

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, Asiago, breadcrumbs, garlic powder, salt, and pepper.
03 - Dip each asparagus spear into egg, then dredge in the cheese-breadcrumb mixture, pressing firmly to coat evenly. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp.
05 - While asparagus bakes, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic in a small bowl. Season with salt and pepper to taste.
06 - In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently to combine.
07 - Drizzle salad with half the lemon dressing and toss lightly to coat evenly.
08 - Top salad with hot, crispy Parmesan asparagus spears.
09 - Drizzle remaining dressing over the top. Serve immediately while asparagus is warm and crisp.

# Expert Advice:

01 -
  • The asparagus gets legitimately crispy and addictive, like eating a vegetable that tastes like you're doing yourself a favor.
  • It comes together in less than an hour and feels fancy enough to serve guests but easy enough for a quiet weeknight dinner.
  • The bright lemon dressing cuts through the richness of the cheese coating, making it feel light and fresh instead of heavy.
02 -
  • Don't skip the egg wash or try to dry-coat the asparagus, because the egg is what makes the breadcrumb mixture actually adhere instead of sliding off in the oven.
  • Timing matters more than you'd think, so serve this salad the moment the asparagus comes out of the oven, because five minutes of sitting and the crispiness starts surrendering to the moisture in the greens and dressing.
03 -
  • Grating your own Parmesan immediately before cooking means the cheese gets crispier in the oven because it hasn't absorbed any anti-caking agents.
  • Always serve this salad the moment the asparagus comes off the heat, because hot asparagus on warm greens with cool dressing creates this perfect temperature contrast that makes everything taste more alive.
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