Crispy Parmesan asparagus, shredded chicken, fresh greens with tangy lemon dressing. Ready in 45 minutes.
# What You’ll Need:
→ Crispy Parmesan Asparagus
01 - 1 pound asparagus, trimmed
02 - 1/2 cup grated Parmesan 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 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
# Step-by-Step Guide:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Whisk eggs in a shallow bowl. In a separate bowl, combine grated Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear into the egg mixture, then roll in the Parmesan-breadcrumb mixture. Arrange on prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake for 12 to 15 minutes, turning halfway through, until golden and crispy.
05 - Season shredded chicken with salt and pepper. Warm gently 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 mixed greens with halved cherry tomatoes and thinly sliced red onion.
08 - Divide dressed greens among four plates. Top each with shredded chicken and crispy asparagus spears.
09 - Drizzle with lemon dressing and garnish with shaved Parmesan if desired. Serve immediately while asparagus is warm.
