Chicken Parmesan Salad

5 from 1 vote

A fresh take on Chicken Parmesan, this salad is a perfect mix of crisp lettuce, tangy dressing, and tender chicken. It’s a make-ahead meal that stays crisp until you’re ready to serve, making it a great option for busy days or to bring to your next potluck. Optional crispy bacon adds an extra layer of flavor that everyone will love!

Prep Time15

Chill Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 635kcal

Cost: $12

Ingredients

2 heads Romaine lettuce chopped
2 celery ribs chopped
1 sweet white onion chopped
1 cup mayonnaise light is fine
2 tablespoons apple cider vinegar
1 cup sour cream or Greek yogurt
1 tablespoon granulated sugar
1/2 cup grated Parmesan cheese
Fresh ground black pepper to taste
4 boneless skinless chicken breasts, cooked and cut into strips
4-5 slices bacon fried crisp and crumbled (optional)

Instructions

In a large bowl, layer the lettuce, celery, onion, and chicken. Don’t mix yet.
In a small bowl, whisk together the mayonnaise and apple cider vinegar, then drop spoonfuls of the mixture over the salad.
In another bowl, mix the sour cream (or Greek yogurt) with sugar, then spoon that over the salad as well.
Gently spread the dressings over the salad using the back of a spoon, making sure to evenly cover the lettuce and chicken.
Sprinkle Parmesan cheese over the top, and grind a generous amount of black pepper to finish it off.
Cover with plastic wrap and chill in the fridge for at least 1 hour to let the flavors mingle (though you can prep it up to a day in advance).
When ready to serve, toss the salad well, adding optional bacon for that extra crunch and flavor.

Notes

This salad is perfect for make-ahead meals—by waiting to toss the salad until serving, the lettuce stays crisp and fresh.

You can substitute Greek yogurt for sour cream if you're looking to cut back on fat or want a tangier taste.

For a lighter version, use light mayonnaise and skip the optional bacon (though I do highly recommend it).

If you're making this for a crowd, feel free to double the recipe!

Nutrition