Bright, fresh, and full of crunch, this Lemon Parmesan Chicken & Pea Salad is the kind of light dinner that still leaves you satisfied. Grilled lemon chicken is sliced over sweet green peas and peppery arugula, then showered with shaved parmesan and a zesty lemon dressing. It comes together fast, tastes like spring on a plate, and works beautifully as a quick weeknight meal or a make-ahead lunch.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil, plus more for the dressing
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- 2 cups fresh or frozen peas
- 4 cups baby arugula
- 1/2 cup shaved parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Marinate the chicken: Whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Coat the chicken and marinate for 20 to 30 minutes.
- Cook the peas: Blanch the peas in boiling salted water for 2 minutes, then drain and cool under cold water. Set aside.
- Grill the chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side until cooked through and lightly charred. Rest for 5 minutes, then slice.
- Whisk the dressing: Combine the olive oil, lemon juice, Dijon, honey, salt, and pepper, whisking until emulsified.
- Assemble the salad: Toss the arugula and peas with half the dressing. Top with sliced chicken and shaved parmesan, drizzle with the remaining dressing, and sprinkle with parsley. Serve immediately.
Pro tip: Do not overcook the peas — a quick blanch keeps them sweet, bright green, and snappy. If using frozen peas, they only need 1 to 2 minutes in the boiling water.
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Estimated nutrition per serving: 410 calories, 42g protein, 16g carbohydrates, 19g fat.
