Go Back

Garlic Parmesan Chicken Salad - Bright, Savory, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
  • 1/2 teaspoon garlic powder
  • For the dressing: 1/3 cup extra-virgin olive oil
  • 2 tablespoons mayonnaise (or Greek yogurt for lighter)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2–3 garlic cloves, finely grated or minced
  • 1/3 cup finely grated Parmesan cheese
  • 1/2 teaspoon honey (optional, to balance acidity)
  • 1/4 teaspoon kosher salt, more to taste
  • Freshly ground black pepper, to taste
  • For the salad: 6 cups mixed greens (Romaine, arugula, or baby kale work well)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • 1/4 small red onion, very thinly sliced
  • 1/2 cup shaved or grated Parmesan
  • 1 cup crunchy element: homemade croutons, toasted panko, or crushed toasted almonds
  • Fresh lemon wedges, for serving

Method
 

  1. Season the chicken. Pat the chicken dry. Rub with olive oil, salt, pepper, Italian seasoning, and garlic powder until evenly coated.
  2. Cook the chicken. Heat a large skillet over medium-high. Add a light drizzle of oil, then the chicken. Cook 5–7 minutes per side, depending on thickness, until browned and the internal temperature reaches 165°F (74°C). Rest on a cutting board for 5 minutes, then slice.
  3. Make the dressing. In a bowl or jar, whisk olive oil, mayonnaise, lemon juice, Dijon, garlic, Parmesan, and honey. Season with salt and pepper. Taste and adjust: add more lemon for brightness or a pinch more Parmesan for richness.
  4. Prep the salad base. In a large bowl, combine greens, tomatoes, cucumber, and red onion. Toss with a little dressing to lightly coat—start small, you can always add more.
  5. Add the chicken. Top the dressed greens with warm or room-temperature sliced chicken. Drizzle with more dressing as needed.
  6. Finish with crunch and cheese. Sprinkle on the crunchy element and shaved Parmesan. Add a squeeze of lemon and a crack of black pepper. Serve right away.