Crispy Parmesan Asparagus Chicken Salad (Printable Version)

Crispy Parmesan asparagus with shredded chicken over fresh greens and zesty lemon dressing.

# What You'll Need:

→ Crispy Parmesan Asparagus

01 - 1 pound asparagus, trimmed
02 - 1/2 cup grated Parmesan 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 shredded cooked 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 halved cherry tomatoes
14 - 1/4 cup thinly sliced red onion
15 - 1/4 cup shaved Parmesan 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

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a shallow bowl, whisk eggs. In a separate bowl, combine Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in egg, then coat thoroughly with the Parmesan-breadcrumb mixture. Arrange on prepared baking sheet.
04 - Drizzle asparagus with olive oil and bake for 12 to 15 minutes, turning once halfway through, until golden and crispy.
05 - While asparagus bakes, season shredded chicken with salt and pepper. Warm gently if preferred.
06 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
07 - In a large bowl, combine salad greens, cherry tomatoes, and red onion. Toss gently.
08 - Divide greens among four plates. Top each serving with shredded chicken and crispy asparagus. Drizzle with lemon dressing and garnish with shaved Parmesan if desired.
09 - Serve immediately while asparagus retains its warmth and crispness.

# Expert Tips:

01 -
  • The asparagus gets genuinely crispy and golden, not just soft and breaded—there's a real textural moment happening here.
  • You can throw it together in under an hour and feel like you made something restaurant-quality for a fraction of the cost.
  • It's the kind of meal that feels light but actually fills you up thanks to the protein-packed chicken and good fat in the dressing.
02 -
  • If your asparagus spears are really thick, cut them in half lengthwise before breading so they cook through and get properly crispy instead of staying steamy inside.
  • Don't skip the halfway turn while baking—it's the difference between uneven pale spears and that restaurant-quality golden crust you're after.
  • Make the dressing no more than 15 minutes before eating because the lemon juice starts to overwhelm everything if it sits too long.
03 -
  • If your panko isn't creating that golden crust you're after, make sure your oven temperature is actually accurate—use an oven thermometer if you suspect it's running cool.
  • Shred your chicken by hand or use two forks instead of a food processor, which can make it mushy and uniform in a way that loses the pleasant texture.
  • Make extra lemon dressing and keep it in a jar in the fridge for the next few days—it works on almost any salad and tastes better as the flavors meld.
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