# What You Need:
→ Crispy Parmesan Asparagus
01 - 1 lb asparagus, trimmed
02 - 1/2 cup grated Parmesan or Asiago cheese
03 - 1/2 cup gluten-free or regular panko breadcrumbs
04 - 1/2 tsp garlic powder
05 - 1/2 tsp black pepper
06 - 1/4 tsp salt
07 - 2 large eggs
08 - 2 tbsp olive oil
→ Shredded Chicken
09 - 2 cups cooked chicken breast, shredded
10 - 1/4 tsp salt
11 - 1/4 tsp 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
→ Lemon Dressing
16 - 1/4 cup extra virgin olive oil
17 - 2 tbsp fresh lemon juice
18 - 1 tsp Dijon mustard
19 - 1 tsp honey
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk eggs in a shallow bowl. In another bowl, combine Parmesan, breadcrumbs, garlic powder, black pepper, and salt.
03 - Dip each asparagus spear in egg, then coat with Parmesan-breadcrumb mixture. Place on prepared baking sheet.
04 - Drizzle asparagus with olive oil. Bake 12-15 minutes, turning once, until golden and crispy.
05 - While asparagus bakes, season shredded chicken with salt and pepper. Warm slightly if desired.
06 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
07 - In a large bowl, toss salad greens with cherry tomatoes and red onion.
08 - Divide greens among four plates. Top with shredded chicken and crispy asparagus. Drizzle with lemon dressing and garnish with shaved Parmesan if desired.
09 - Serve immediately while asparagus is warm.
