Crispy Parmesan Asparagus Chicken Salad (Print View)

Golden Parmesan-crusted asparagus meets tender chicken and crisp greens in a zesty lemon-dressed bowl.

# What You’ll Need:

→ Crispy Parmesan Asparagus

01 - 1 lb asparagus, trimmed
02 - 1/2 cup grated Parmesan or Asiago cheese
03 - 1/2 cup gluten-free or regular panko breadcrumbs
04 - 1/2 tsp garlic powder
05 - 1/2 tsp black pepper
06 - 1/4 tsp salt
07 - 2 large eggs
08 - 2 tbsp olive oil

→ Chicken

09 - 2 cups cooked shredded chicken breast
10 - 1/4 tsp salt
11 - 1/4 tsp black pepper

→ Salad

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

→ Lemon Dressing

16 - 1/4 cup extra virgin olive oil
17 - 2 tbsp fresh lemon juice
18 - 1 tsp Dijon mustard
19 - 1 tsp honey
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In a separate bowl, combine Parmesan cheese, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear into beaten egg, 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 once halfway through, until golden and crispy.
05 - While asparagus cooks, 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 salad greens with cherry tomatoes and red onion.
08 - Divide dressed greens among four plates. Top each with shredded chicken and crispy asparagus. Drizzle with lemon dressing and garnish with shaved Parmesan cheese if desired.
09 - Serve immediately while asparagus is warm.

# Expert Advice:

01 -
  • The asparagus gets impossibly crispy on the outside while staying tender inside, making every bite feel like you're eating something fancy without the fuss.
  • It comes together in under an hour and actually tastes better when you use rotisserie chicken from the store, so you can skip the cooking step if you're tired.
  • The lemon dressing is bright enough to make you feel good about lunch, but hearty enough that it keeps you full through the afternoon.
02 -
  • Don't skip turning the asparagus halfway through baking, because the bottom side that sits on the sheet gets darker and crunchier if you're not paying attention, and you want an even golden color.
  • The egg coating needs to be thick enough to hold the breadcrumbs, so if your spears look naked in spots, dip them again because those bare patches will steam instead of crisp.
03 -
  • If your breadcrumb coating isn't getting golden enough, brush the asparagus with a little more olive oil halfway through baking and make sure your oven temperature is accurate.
  • Using freshly grated Parmesan instead of pre-shredded makes a real difference in how crispy the coating gets, because the lack of anti-caking agents lets it brown properly.
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