Description
This Lemon Chicken Salad is a fresh, vibrant dish combining juicy chicken breast with a zesty lemon dressing, crispy bacon, and a colorful medley of vegetables. Perfect for a light lunch or dinner, it balances tangy, savory, and sweet flavors with a delightful crunch from fresh greens and corn.
Ingredients
Scale
Dressing
- 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
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken
- 1 large chicken breast, halved horizontally (or 2 boneless skinless chicken thighs)
- 1 tbsp lemon juice (extra)
- Salt and pepper to taste
- 1/2 tbsp olive oil
Salad
- 2 tbsp finely chopped dill
- 8 cups cos/romaine lettuce, chopped (or other lettuce of choice)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, quartered and sliced thickly
- 1/2 small red onion, finely sliced
- 3/4 cup corn kernels, fresh or canned and drained
- 120g/4 oz bacon, cooked then chopped (optional)
Instructions
- Prepare the Dressing: In a bowl, whisk together the lemon zest, 2 tablespoons lemon juice, honey, Dijon mustard, extra virgin olive oil, minced garlic, salt, and black pepper. Set this flavorful dressing aside to allow the flavors to meld.
- Cook the Chicken: Season the halved chicken breast or thighs with salt, pepper, and the extra 1 tablespoon lemon juice. Heat 1/2 tablespoon olive oil in a skillet over medium heat. Cook the chicken pieces for about 4 minutes on each side or until fully cooked and golden brown. Remove from heat and let rest before slicing.
- Assemble the Salad: In a large salad bowl, combine the chopped lettuce, halved cherry tomatoes, sliced avocado, finely sliced red onion, corn kernels, and chopped dill. Add the cooked, sliced chicken and optional cooked bacon pieces. Pour the dressing over the salad and toss gently to evenly coat all ingredients with the lemony vinaigrette. Serve immediately for the freshest taste.
Notes
- You can substitute chicken thighs for the breast for a juicier texture.
- Romaine lettuce is suggested, but any crisp salad greens will work well.
- For a vegetarian version, omit the chicken and bacon, or substitute with grilled tofu or tempeh.
- Fresh corn kernels provide the best flavor, but canned can be used when fresh is unavailable. Ensure canned corn is drained well to avoid sogginess.
- Cooking time may vary depending on thickness of the chicken pieces; ensure chicken is cooked through before serving.