Crispy Parmesan Asparagus Chicken Salad (Printable Version)

Crispy Parmesan asparagus, tender chicken, mixed greens with zesty lemon dressing. Gluten-free option available.

# What You’ll Need:

→ Crispy Parmesan Asparagus

01 - 1 lb 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 Base

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

# Step-by-Step Guide:

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, then dredge in the cheese-breadcrumb mixture, pressing firmly to coat. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp.
05 - While asparagus bakes, whisk together all dressing ingredients in a small bowl until emulsified.
06 - In a large salad bowl, combine salad greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently to combine.
07 - Drizzle salad with half the lemon dressing and toss lightly to coat.
08 - Top salad with hot, crispy Parmesan asparagus. Drizzle with remaining dressing and serve immediately.

# Additional Tips::

01 -
  • The asparagus gets so crispy in the oven that it feels like a guilty pleasure even though its just vegetables and cheese.
  • You can use leftover rotisserie chicken and have dinner on the table in under an hour without any fuss.
  • The lemon dressing is bright and tangy enough to wake up every bite without overpowering the Parmesan crust.
  • It works as a light main dish or a fancy side salad when you need to impress someone without spending all day in the kitchen.
02 -
  • Do not skip the olive oil spray on the coated asparagus before baking, or the breading will stay pale and soft instead of turning golden and crispy.
  • Flip the asparagus halfway through baking so both sides get evenly browned, otherwise one side stays soggy.
  • Dress the salad just before serving because the greens will wilt and the asparagus will lose its crunch if it sits too long.
  • Use a baking sheet with low or no sides so air can circulate around the asparagus and crisp the coating instead of steaming it.
03 -
  • Press the cheese and breadcrumb mixture firmly onto each asparagus spear so it sticks and does not fall off during baking.
  • Let the baked asparagus rest on the pan for a minute before transferring it to the salad, so the coating sets and stays intact.
  • Add a handful of toasted pine nuts or slivered almonds to the salad for extra crunch and richness.
  • If your asparagus spears are thick, they may need an extra few minutes in the oven to become tender inside the crispy coating.
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