Lemon Parmesan Chicken Salad (Print Version)
# Ingredients:
→ Chicken
01 -
1 pound boneless skinless chicken breasts, 1-2 chicken breasts
02 -
2 tablespoons olive oil
03 -
3 medium lemons, juiced, divided (about ⅔ cup total)
04 -
2 tablespoons soy sauce
05 -
2 teaspoons garlic, minced
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon black pepper
08 -
¼ teaspoon crushed red pepper flakes
→ Salad
09 -
3 romaine hearts, roughly chopped (about 8 cups)
10 -
1 cup (100 g) finely grated parmesan cheese
11 -
¼ cup (53 g) olive oil
12 -
½ teaspoon garlic, minced
13 -
½ medium red onion, cut into thin slices (about ½ cup)
14 -
salt and pepper, to taste
15 -
croutons, for garnish
# Instructions:
01 -
In a large zipper bag, add chicken, olive oil, 2 tablespoons lemon juice, soy sauce, garlic, salt, pepper, and crushed red pepper flakes. Remove air from the bag and then zip it closed. Turn the bag several times to coat the chicken evenly. Place in the refrigerator to marinate for at least 20 minutes.
02 -
To a large skillet over medium-high heat, add the chicken and marinade. Cook undisturbed for 4-6 minutes to develop a nice sear. Flip and cook the opposite side for another 4-6 minutes. Make sure the chicken reaches an internal temperature of 165°F. (Cooking times will vary depending on the thickness of your chicken breasts.)
03 -
Remove the chicken from the skillet and set it aside to rest for 5 minutes. This helps the juices redistribute throughout the meat for maximum tenderness. After the chicken has rested and slightly cooled, slice it into thin strips across the grain.
04 -
In a large bowl, combine the chopped romaine lettuce, finely grated parmesan cheese, olive oil, remaining lemon juice (from the 3 lemons minus the 2 tablespoons used for the marinade), minced garlic, and thinly sliced red onion. Season with salt and pepper to taste.
05 -
Top the prepared salad with the sliced chicken and croutons. Gently toss everything together to evenly distribute the ingredients and coat with the lemon-parmesan dressing. Serve immediately while the chicken is still warm and the lettuce is crisp.
# Notes:
01 -
Use freshly squeezed lemon juice for the brightest flavor - bottled juice won't give the same results.
02 -
The chicken can marinate for up to 24 hours in the refrigerator for even more flavor.
03 -
Recipe from Amanda Rettke at iamhomesteader.com