Parmesan Chicken and Asparagus Salad
Ingredients
- ⅓ cup olive oil
- 2 tsp lemon zest
- ¼ cup fresh lemon juice
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1 lb asparagus, trimmed
- 1 (6-oz) pkg mixed greens
- ½ 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 2 batches, in 1 Tbsp hot oil mixture per batch in a large 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 1 Tbsp oil mixture 5 minutes or until crisp-tender, stirring occasionally.
- Divide asparagus among 6 plates; top with salad greens and chicken. Drizzle with remaining dressing mixture, and sprinkle with cheese.
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