Crispy Parmesan Asparagus Chicken Salad (Printable)

Golden parmesan-coated asparagus pairs with shredded chicken and mixed greens, finished with bright lemon dressing.

# What You Need:

→ Crispy Parmesan Asparagus

01 - 1 pound fresh asparagus, trimmed
02 - 1/2 cup grated Parmesan cheese
03 - 1/4 cup grated Asiago cheese
04 - 1/2 cup gluten-free or regular breadcrumbs
05 - 2 large eggs
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon salt
09 - Olive oil spray

→ Chicken

10 - 2 cups cooked shredded chicken breast, rotisserie or poached

→ Salad

11 - 6 cups mixed salad greens including arugula, spinach, and romaine
12 - 1 cup cherry tomatoes, halved
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup fresh basil leaves, torn

→ Lemon Dressing

15 - 1/4 cup extra virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1 small garlic clove, minced
20 - Salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a shallow bowl, whisk eggs. In another bowl, combine Parmesan, Asiago, breadcrumbs, garlic powder, salt, and pepper.
03 - Dip each asparagus spear into egg, then dredge in the cheese-breadcrumb mixture, pressing firmly to coat. Arrange in a single layer on the prepared baking sheet.
04 - Lightly spray coated asparagus with olive oil. Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp.
05 - Whisk together all dressing ingredients in a small bowl until emulsified. Season with salt and pepper to taste.
06 - In a large salad bowl, combine salad greens, cherry tomatoes, red onion, and basil. Add shredded chicken and toss gently.
07 - Drizzle salad with half the lemon dressing and toss lightly to combine.
08 - Top salad with hot, crispy Parmesan asparagus spears.
09 - Drizzle with remaining dressing and serve immediately.

# Expert Advice:

01 -
  • Those crispy Parmesan asparagus spears are honestly addictive, and they make a salad feel like an event instead of just lunch.
  • It comes together in 40 minutes flat, which means you can pull off something restaurant-quality on a weeknight without stress.
  • The combination of textures—crispy, tender, fresh—keeps every bite interesting and never boring.
02 -
  • Don't skip the olive oil spray on top of the coated asparagus—breading alone won't crisp up properly without it, and you'll end up with soggy, disappointing results.
  • The asparagus must go on the salad hot, not warm or cooled down—that temperature contrast is what makes this dish feel special instead of just assembled.
03 -
  • If your breadcrumb coating isn't sticking, let the coated asparagus sit in the fridge for 15 minutes—the cold helps everything adhere better during baking.
  • Don't be timid with the Parmesan; a generous handful makes the difference between a light coating and that irresistible crispy-cheese crust.
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