Name: Delicious Lemon Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tsp lemon zest; 2 tbsp lemon juice; 1 tbsp honey; 1 tsp Dijon mustard; 3 tbsp extra virgin olive oil; 1 large garlic clove, minced; ½ tsp salt; ¼ tsp black pepper; 1 large chicken breast, halved horizontally or 2 boneless skinless chicken thighs; 1 tbsp extra lemon juice; Salt and pepper, to taste; ½ tbsp olive oil; 2 tbsp finely chopped dill; 8 cups romaine lettuce, chopped (or other lettuce of choice); 1 cup cherry tomatoes, halved; 1 medium avocado, quartered and thickly sliced; ½ small red onion, thinly sliced; ¾ cup corn kernels (fresh or canned, drained); 120g/4 oz bacon, cooked and chopped (optional but highly recommended)

Description

This Lemon Chicken Salad is the ideal dish to enjoy all year round.

Ingredients

Scale

2 tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
1 large garlic clove, minced
½ tsp salt
¼ tsp black pepper
1 large chicken breast, halved horizontally or 2 boneless skinless chicken thighs
1 tbsp extra lemon juice
Salt and pepper, to taste
½ tbsp olive oil
2 tbsp finely chopped dill
8 cups romaine lettuce, chopped (or other lettuce of choice)
1 cup cherry tomatoes, halved
1 medium avocado, quartered and thickly sliced
½ small red onion, thinly sliced
¾ cup corn kernels (fresh or canned, drained)
120g/4 oz bacon, cooked and chopped (optional but highly recommended)

Instructions

Begin by making the zesty dressing that will enhance all the ingredients in your salad. In a small jar or bowl, combine the lemon zest, lemon juice, honey, Dijon mustard, extra virgin olive oil, minced garlic, salt, and black pepper. Shake the jar or whisk the mixture until everything is well combined.
Next, place the halved chicken breast or thighs in a bowl. Pour two tablespoons of the dressing over the chicken, then add an extra tablespoon of lemon juice along with a pinch of salt and pepper. Toss everything together to ensure the chicken pieces are evenly coated.
Once the chicken has marinated sufficiently, heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the marinated chicken in the skillet. Cook each side until they are cooked through. Transfer the chicken to a plate and cover it loosely with foil for about 3 minutes to allow it to rest before slicing.
While the chicken is resting, chop your romaine lettuce and toss it into a large salad bowl. Add in the halved cherry tomatoes, thick avocado slices, thinly sliced red onion, and corn kernels.
Take the remaining dressing you prepared earlier and shake it with the chopped dill. Drizzle this dressing over the salad base, then elegantly place the sliced chicken on top. Toss the salad lightly to ensure all the ingredients are coated in that delicious dressing.

Notes

Allowing the chicken to rest after cooking keeps it juicy and tender for slicing. You can prepare the dressing in advance and store it in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad

Nutrition

Calories: 400 kcal
Sodium: 500 mg
Protein: 30 g