Crunchy Parmesan Chicken Salad

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READY IN: 25mins
Recipe by Janine Ross

From Donna Hay magazine Australia. A delightful, light chicken salad, great on the eye and taste! Perfect for our long, hot summer months in the southern hemisphere.

Ingredients Nutrition


  1. Preheat the oven to 200°C.
  2. Dip the chicken in the egg whites and press into Parmesan.
  3. Place on baking trays and cook under a preheated grill for 5 - 8 minutes or until golden.
  4. Place the spinach, cucumber tomatoes and green onions in a bowl an toss to combine.
  5. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine.
  6. Divide the salad between plates, top with chicken and spoon over the basil oil to serve.

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