Lemon Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
2 - 4 people
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Calories
587 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken Salad
Description
Lemon Chicken Salad features chicken breasts or thighs marinated in a lemon-infused dressing that includes lemon zest, lemon juice, honey, Dijon mustard, olive oil, garlic, salt, and pepper. After marinating, the chicken is pan-seared quickly on each side and rested before slicing. The salad is assembled with chopped romaine lettuce, halved cherry tomatoes, sliced avocado, finely sliced red onion, corn kernels, and fresh dill mixed into the remaining dressing. Adding chopped cooked bacon is optional. The dressing lends a bright, slightly sweet and tangy flavor that harmonizes with the fresh vegetables and tender chicken. The salad can be served immediately for a fresh, colorful meal.
The salad combines the crispness of romaine and sweetness of corn with the creaminess of avocado. The marinated chicken adds a protein source with a citrusy note. Fresh herbs in the dressing enhance the overall flavor. This salad can be a standalone meal or paired with crusty bread for a light but satisfying lunch or dinner.
For meal prep, the chicken can be marinated and cooked ahead, then stored separately from the salad ingredients and dressing for up to 3 days. When serving later, warm the chicken before slicing and assembling the salad to preserve the tender texture.
Ingredients
Dressing/Marinade:
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 1 garlic minced, large clove
- 1/2 tsp salt
- 1/2 tsp black pepper
Chicken:
- 1 chicken breast halved horizontally* OR 2 boneless skinless chicken thighs, large
- 1 tbsp lemon juice , extra
- salt
- black pepper
- 1/2 tbsp olive oil
Salad:
- 2 tbsp dill finely chopped
- 8 cups romaine lettuce chopped (or other lettuce of choice, Note 2, aka cos lettuce
- 1 cup cherry tomato halved
- 1 avocado quartered and sliced thickly, medium
- 1/2 red onion , small, finely sliced
- 3/4 cup corn kernels , fresh or canned drained
- 120g/ 4 oz Bacon , cooked then chopped (optional)
Instructions
Dressing:
- Place Dressing ingredients in a jar. Shake well.
Chicken:
- Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
- Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
- Transfer to plate, cover loosely with foil for 3 minutes. Slice.
Salad:
- Add dill into remaining dressing. Shake.
- Place remaining salad ingredients in a bowl. Top with chicken.
- Drizzle dressing all over. Crumble over bacon if using. Serve immediately!
Notes
- To halve chicken breasts horizontally, place hand on top and slice carefully with a knife to create thinner pieces for faster cooking.
- Fresh dill is preferred, but coriander/cilantro, chives, or dried herbs can be used as alternatives.
- Use about two-thirds of a romaine lettuce head or substitute with other crisp lettuces.
- Chicken thighs yield juicier leftovers if preparing for meal prep; store cooked chicken separately and warm before serving.
- Rotisserie chicken can be substituted by tossing with dressing and warming before adding to salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 people
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587cal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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