Parmesan Crisp Chicken Salad With Creamy Garlic Dressing

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 3/4 cup grated parmesan
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 hearts, chopped romaine lettuce
• 2 cloves, grated garlic
• 1, juiced lemon
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Spoon eight loose tablespoon mounds of parmesan onto parchment, flatten them slightly, and bake 6 to 7 minutes until they stop bubbling and turn lacy and gold. Let them cool on the pan until they snap.
2. Season the thighs and cook them in the olive oil over medium-high for 6 minutes a side, until the surface is browned and the juices run clear. Rest 5 minutes and slice.
3. Whisk the mayonnaise, sour cream, garlic, lemon juice, remaining parmesan and plenty of black pepper into a thick dressing, loosening it with a splash of water if it will not pour.
4. Toss the romaine with most of the dressing until every leaf is coated, then pile on the warm chicken.
5. Break the parmesan crisps over the top in large shards and finish with the last of the dressing.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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