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–+ servings

Spring Salad with Chicken

This easy Spring Salad with Chicken is the perfect light meal with a flavorful lemon parmesan dressing! It's a great way to use up leftover chicken for a simple lunch or dinner.
Print Recipe
closeup view of salad with baby lettuces and arugula topped with shaved parmesan, diced avocado, sliced red onions, pine nuts, and a lemon parmesan vinaigrette in a white bowl
Prep Time:5 minutes
Total Time:5 minutes

Equipment

Ingredients

For the salad

  • 4 cups mixed salad greens
  • 6 ounces cooked chicken Sliced, shredded, or cubed
  • 1/8 cup red onions sliced or diced
  • 1 ounce parmesan shaved or shredded
  • 1 avocado diced
  • 2 tablespoons pine nuts

Lemon Parmesan Dressing

  • 1/2 cup olive oil
  • 1/4 cup parmesan
  • 1 ounce lemon juice
  • 1 1/2 tsp lemon zest
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Add all salad dressing ingredients in a shaker, jar, or small mixing bowl. Shake or whisk until well combined. Set aside.
  • Separate the salad greens evenly into two bowls, then follow with the chicken, red onions, pine nuts, parmesan, and avocado.
  • Drizzle the dressing over each salad to your preference. Toss and serve immediately.

Notes

When served with 2 tablespoons of the dressing, each serving has 5 net carbs.
Lemon parmesan dressing nutrition value per 2 tablespoons: 173 calories, 19.5 grams fat, 3.7 mg cholesterol,  452.5 mg sodium, 0.5 g carbohydrates, 0.1 g fiber, 0.1 g sugar, 0.9 g protein.

Nutrition

Serving: 0.5 of salad + 2 tablespoons dressing | Calories: 522kcal | Carbohydrates: 11.1g | Protein: 29.2g | Fat: 42g | Cholesterol: 75.9mg | Sodium: 768.6mg | Fiber: 6.1g | Sugar: 1.6g
Servings: 2 salads
Calories: 522kcal