Crispy Parmesan Asparagus Chicken Salad (Print View)

Golden Parmesan asparagus meets tender chicken and crisp greens in a zesty lemon dressing.

# Components:

→ 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 Base

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:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In a separate bowl, combine grated Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear into the whisked egg, then roll in the Parmesan-breadcrumb mixture. Arrange on the prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake for 12 to 15 minutes, turning once halfway through, until golden brown and crispy.
05 - While asparagus bakes, season shredded chicken with salt and pepper. Warm slightly if preferred.
06 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
07 - In a large bowl, toss mixed salad greens with halved cherry tomatoes and thinly sliced red onion.
08 - Divide dressed greens among four plates. Top each with shredded chicken and crispy Parmesan asparagus. Drizzle lemon dressing over the salad. Garnish with shaved Parmesan or Asiago cheese if desired.
09 - Serve immediately while the asparagus remains warm for optimal texture and flavor.

# Expert Advice:

01 -
  • The asparagus gets impossibly crispy on the outside while staying tender inside, which honestly feels like kitchen magic every single time.
  • It comes together in under 45 minutes and still tastes like you spent the afternoon cooking.
  • You can throw it together with pantry staples, and somehow it tastes restaurant-quality.
02 -
  • Trimming asparagus properly by bending each spear until it snaps at its natural breaking point is the only way, and it takes three seconds once you understand this instead of sawing at them with a knife like I used to.
  • The asparagus absolutely must go on the plate still warm, because cold Parmesan-crusted asparagus loses its magic and becomes just okay, which is not why you're making this.
03 -
  • Making extra asparagus is never a mistake because cold leftovers taste surprisingly good the next day, and you can eat them straight from the fridge like crunchy snacks.
  • If your dressing breaks or looks separated, whisk in another teaspoon of mustard to re-emulsify it instead of starting over.
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