Crispy Parmesan Asparagus Chicken (Print Version)

Golden, cheesy asparagus meets tender chicken in this fresh, satisfying salad with zesty lemon dressing.

# What You’ll 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

# How-To 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 beaten egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Arrange on prepared baking sheet in a single layer.
03 - Drizzle coated 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 extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
06 - In a large bowl, toss mixed salad greens with cherry tomatoes and sliced red onion.
07 - Divide greens mixture among four plates. Top each with shredded chicken and crispy asparagus. Drizzle generously with lemon dressing. Garnish with shaved Parmesan or Asiago if desired.
08 - Serve immediately while asparagus retains its warmth and crispness.

# Expert Hints:

01 -
  • The asparagus gets crispy and crunchy on the outside while staying tender inside, making every bite addictive.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The bright lemon dressing ties everything together without weighing you down.
02 -
  • Don't skip the parchment paper or use too much oil, or your asparagus will stick and steam instead of crisping up.
  • The dressing tastes bland until everything comes together on the plate, so trust the recipe even if you're tempted to add more salt at first.
03 -
  • Don't thaw frozen chicken in hot water, use the refrigerator overnight, then shred it while it's still slightly cold for the best texture.
  • Make your dressing in a jar and shake it instead of whisking if you're short on dishes, and it'll stay better emulsified in the fridge if you need to make it ahead.
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