Parmesan Chicken and Asparagus Salad
Ingredients
- 3 Tbsp olive oil
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- ½ lb asparagus, trimmed
- ½ (6-oz) pkg mixed greens
- ¼ cup shredded Parmesan cheese
Instructions
- Whisk together oil, lemon zest, and lemon juice; season with salt and pepper to taste.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in 1 Tbsp hot oil mixture in a nonstick skillet over medium-high heat 5 minutes per side or until done. Remove from skillet, and let stand 5 minutes; thinly slice.
- Meanwhile, cook asparagus in skillet in ½ Tbsp oil mixture 4 to 5 minutes or until crisp-tender, stirring occasionally.
- Divide asparagus between 2 plates; top with salad greens and chicken. Drizzle with remaining dressing mixture, and sprinkle with cheese.
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