Lemon Chicken Chopped Salad Recipe
User Reviews
5
Lemon Chicken Chopped Salad Recipe
Description
The Lemon Chicken Chopped Salad Recipe highlights tender chicken breasts marinated overnight to enhance flavor and tenderness. After searing the chicken until golden and cooked through, it is sliced and combined with a finely chopped mix of lettuces, bell peppers, cucumbers, onions, tomatoes, carrots, radishes, celery, and cooked corn. The chopping into small, uniform pieces ensures each bite contains a variety of textures and flavors, making the salad easy to toss and enjoy.
The soy vinaigrette dressing, a balanced blend of olive oil, soy sauce, red wine vinegar, and honey, adds a tangy and slightly sweet note that complements the savory chicken and fresh vegetables. Garnishes of sliced green onion and sunflower seeds add crunch and freshness to the salad.
To keep the salad crisp, the dressing is added just before serving. The recipe is flexible, allowing substitution or addition of seasonal vegetables to suit taste or availability. The components can be prepared up to a day in advance, stored separately to maintain freshness.
Marinating the chicken overnight is recommended for maximum flavor and moisture retention. Watch the heat carefully when cooking the chicken to prevent burning, adjusting as needed. This salad serves well as a light main course or a hearty side dish.
Ingredients
- 3 chicken breast 8-12 ounces each, boneless skinless
- 1 chicken marinated
For the Soy Vinaigrette:
- ½ cup olive oil or avocado oil
- 1 ½ tablespoon soy sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
For the Chopped Salad:
- 1 romaine lettuce head, small diced
- 1 green leaf lettuce head, small diced
- 1 red bell pepper seeded and small diced
- 1 yellow bell pepper seeded and small diced
- ½ cucumber seeded and small diced
- ½ sweet onion peeled and small diced
- 1 ½ cups cherry tomato small diced
- 2 carrot shredded
- 4 radish small diced
- 4 celery small diced stalks
- 2 corn trimmed, cooked ears
- sunflower seed sliced, for garnish
- green onion sliced, for garnish
Instructions
- Chicken: Place all ingredients into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
- Remove the chicken from the marinade to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked throughout, about 6 minutes per side. Slice and set aside.
- Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
- To Plate: Add the lettuce to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
- Garnish with the sunflower seeds and green onions.
Notes
- Marinate the chicken overnight to ensure tender, flavorful meat.
- Cook the chicken over medium-high heat, monitoring to prevent over-browning, lowering heat if needed.
- Dice all vegetables into small, even pieces to promote easy tossing and balanced bites.
- Keep the vinaigrette separate until just before serving to preserve the salad's crispness.
- Ingredient flexibility allows swapping vegetables based on season or preference.
- The salad can be assembled up to one day ahead if kept undressed and refrigerated.
- Store the salad and toppings separately for up to three days; do not freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 510mg | 21% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 6615IU | 132% |
| Vitamin C | 72.6mg | 81% |
| Calcium | 58mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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