Lemon Parmesan Chicken Salad

Author Notes:
If you want to make the best dressing in the world, make this. I am making it like 3 times a week. I put it on arugula salads, romain salads, cucumbers and now, chicken. It's so simple, but genius. Parmesan, lemon juice, Dijon, olive oil, salt. That's all. And it will change your life.
Brussels Sprouts for Breakfast

Makes: 3-4 servings


  • 1/2 rotisserie chicken (or whatever you have left)
  • 2 stalks celery (diced)
  • 3 green onions (diced)
  • 1/2 lemon (juice)
  • 1/2 cup Parmesan (grated)
  • 1 tablespoon Dijon (Grey Poupon Country Dijon is the best)
  • 1 tablespoon Champagne or Red Wine vinegar
  • 3 tablespoons olive oil
  • salt and pepper
In This Recipe


  1. Mix the dressing in a medium mixing bowl. Combine 1/2 lemon (juice), Parmesan, Dijon, vinegar, olive oil, salt and pepper. Whisk together until is has emulsified.
  2. Add the rotisserie chicken which had been either shredded or cubed, celery and green onion. Toss everything to combine. If too dry, add some more olive oil. Taste and adjust salt and pepper as necessary.
  3. Serve on lettuce wraps, toasted bread or a yummy croissant. Note: The dressing for this salad is like crack. I use it on pretty much everything now that I know how to make it. I hope you feel the same way.

More Great Recipes:
Sandwich|Chicken Salad|Celery|Green Onion/Scallion|Lemon|Lemon Juice|Parmesan|Vinegar|Chicken|Make Ahead|Gluten-Free|Entree

Reviews (2) Questions (0)

2 Reviews

msmely March 7, 2019
Did a half recipe with a single chicken breast left from a roast chicken. Didn't have Parmesan so used a sharp sharp clothbound cheddar. Gochugaru took the place of Aleppo pepper. The dressing really makes the salad; I used what I had around and what I like but a different mustard/vinegar would change the whole character, and in a good way. Could see this being amazing with a spoonful of pickled mustard seeds or some horseradish. Easy to swap out alliums or jazz up with herbs.
msmely March 11, 2019
Realized I messed up and there's no aleppo in this recipe. TL;DR it's good with a bit of chili pepper...