• 3 cups red leaf lettuce, chopped
  • 1 vine-ripened tomato, chopped
  • 1 tsp grated Parmesan cheese


  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1 clove garlic, minced
  • Salt/pepper to taste

Pan-Fried Parmesan Chicken

  • 6 oz boneless, skinless chicken breast
  • 2 tsp Parmesan cheese
  • 1 tsp paprika
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder
  • 2 tsp olive oil


  1. In a large salad bowl, add the lettuce, tomatoes and grated Parmesan cheese.
  2. In a separate small bowl, whisk the ingredients of the dressing, then drizzle on top of the prepared salad bowl
  3. To prepare the chicken, use a small skillet (since it's only for 1 chicken breast). Add seasoning and Parmesan cheese to the chicken on both sides and season with salt/pepper to taste. Heat the olive olive oil, and then place the chicken on the skillet. Cook on medium heat until the chicken is no longer pink and the juice run clear. This should take 8-12 minutes, and you can turn the chicken occasionally to ensure even browning on both sides.
  4. Cut the chicken into cube pieces and add to the top of the prepared salad.
  5. Enjoy immediately.