Crunchy Lemon Chicken Salad with Toasted Almonds & Fresh Parm
Crunchy Lemon Chicken Salad with Toasted Almonds & Fresh Parmesan
My husband and I absolutely LOVE this recipe as it holds up extremely well for work lunches. This recipe is simple but the ingredients are very important to hit the high points!
1. Preheat oven to 425. While that is heating, juice your two lemons and set juice aside. Put your greens in a large bowl and pour lemon juice over greens (reserving a couple tablespoons). Then drizzle greens with olive oil, season with kosher salt and fresh ground pepper, toss and set aside. Letting the greens sit in the lemon juice for a bit will help them tenderize.
2. On your sheet pan, line with foil. Spray with nonstick spray. Place tenders on pan and drizzle with olive oil, remaining lemon juice and a little kosher salt and fresh ground pepper. Let roast for 30 minutes, flipping tenders at 15 minute point.
3. While chicken is roasting. Prepare a pan to a medium low heat and add your slivered almonds. Watch carefully as these can burn quickly. Toast almonds until light golden brown. While nuts are toasting, grate your parmesan (using the traditiona shred side) and set aside. It is key to use freshly grated parmesan because the added creaminess just brings all of the flavors together perfectly.
4. When chicken is done, remove from oven. Pour any pan drippings on top of your greens. Chop chicken into small pieces and add to greens. Add almonds, currants and parmesan and toss well. Add any additional olive oil, lemon or salt & pepper you like.