A refreshing and flavorful chicken salad with a tangy lemon-Dijon dressing, perfect for a light meal.
Combine the mayonnaise, lemon juice, Dijon mustard, and minced garlic in a screw-top jar. Shake well until the dressing is smooth.
For a creamier dressing, you can use a blender instead of shaking the jar.
Chop the romaine lettuce and arrange it evenly on four serving plates.
Ensure the lettuce is dry to avoid watering down the dressing.
Slice the grilled chicken breast and place it on top of the lettuce.
Let the chicken cool slightly before slicing to retain its juices.
Distribute the chopped sun-dried tomatoes and sliced green onions over the salad.
For a burst of flavor, you can lightly sauté the sun-dried tomatoes before adding.
Slice the hard-boiled eggs and arrange them on the salad.
Use a sharp knife for clean slices of the eggs.
Drizzle the prepared dressing over the salad.
Add the dressing just before serving to keep the salad fresh.
Sprinkle the shredded parmesan cheese on top and serve immediately.
For a gourmet touch, you can shave the parmesan instead of shredding.
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