Crispy Parmesan Asparagus Chicken Salad (Print)

Crispy Parmesan asparagus meets tender chicken and fresh greens in a zesty lemon-dressed salad.

# Components:

→ Crispy Parmesan Asparagus

01 - 1 pound 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

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

# Directions:

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 mixture, then dredge in cheese-breadcrumb coating, pressing firmly to adhere. Arrange in single layer on prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once, until golden and crispy.
05 - While asparagus bakes, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
06 - In a large salad bowl, combine mixed greens, cherry tomatoes, sliced red onion, and basil. Add shredded chicken and toss gently.
07 - Drizzle salad with half the lemon dressing and toss lightly to coat evenly.
08 - Arrange hot, crispy Parmesan asparagus spears on top of dressed salad.
09 - Drizzle with remaining dressing and serve immediately.

# Expert Advice:

01 -
  • The crispy-cheesy coating on the asparagus stays crunchy even after it meets the dressing, which is the real magic here.
  • It's actually faster than ordering takeout, and the whole thing comes together in under 45 minutes without stress.
  • You can use rotisserie chicken straight from the store, so there's no complicated cooking involved.
02 -
  • The asparagus coating will only stay crispy if you serve the salad immediately after assembly—dress it too far in advance and the coating starts absorbing moisture and loses its texture.
  • Using a light touch with the olive oil spray is more important than you'd think; too much oil makes the coating heavy instead of crispy.
03 -
  • If you're making this for guests, you can prep the asparagus spears and have them ready to go into the oven thirty minutes before you want to eat, which takes the last-minute pressure completely away.
  • The lemon dressing keeps in the fridge for up to three days, so you can make it ahead and just toss it in right before serving.
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