Crispy Parmesan Asparagus Chicken Salad (Printable Version)

Golden crispy asparagus meets tender chicken and fresh greens in this satisfying main dish salad with zesty lemon dressing.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
02 - Dip each asparagus spear in egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Arrange coated spears on the prepared baking sheet in a single layer.
03 - Drizzle asparagus with olive oil. Bake for 12 to 15 minutes, turning once halfway through, until golden and crispy.
04 - While asparagus bakes, season shredded chicken with salt and pepper. Warm slightly if desired.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
06 - In a large bowl, toss salad greens with cherry tomatoes and red onion.
07 - Divide greens among four plates. Top each plate with shredded chicken and crispy asparagus. Drizzle with lemon dressing and garnish with shaved Parmesan if desired.
08 - Serve while asparagus is still warm to maintain optimal texture and flavor.

# Expert Advice:

01 -
  • The asparagus gets this crackling, almost fried texture that makes you forget salad is supposed to be light.
  • You can throw it together in under an hour, and it actually tastes like you spent real effort.
  • It's the kind of salad that works as a solo lunch or feeds four people without anyone feeling like they're missing a main course.
02 -
  • Don't skip the parchment paper; it prevents sticking and helps the asparagus crisp up without needing to flip it constantly, which is a game changer.
  • If your asparagus spears are very thick, slice them in half lengthwise so they cook through while the coating browns; thin spears cook perfectly as-is.
  • The dressing won't emulsify if your oil is too cold, so let everything come to room temperature first, and whisk slowly to help the mustard do its job.
03 -
  • If your asparagus tips are starting to brown too fast while the stalks are still cooking, tent the pan loosely with foil for the last few minutes.
  • The Dijon mustard in the dressing is a secret weapon; it helps the oil and lemon juice actually stay emulsified instead of separating into layers.
  • Shave your Parmesan with a vegetable peeler for those elegant curls, or use a microplane for finer shavings that disappear into the salad.
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