Description
A refreshing and zesty Lemon Chicken Salad featuring tender lemon-marinated chicken breast served over crisp romaine lettuce, cherry tomatoes, avocado, red onion, corn, and optional crispy bacon. This easy-to-make salad combines bright citrus flavors with a flavorful homemade lemon vinaigrette, perfect for a light lunch or dinner.
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
- 2 tbsp finely chopped dill
Salad
- 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, drained
- 120g / 4 oz bacon, cooked and chopped (optional)
Instructions
- Prepare the Lemon Dressing: In a small bowl, whisk together 2 teaspoons lemon zest, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3 tablespoons extra virgin olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside to allow flavors to meld.
- Marinate and Cook the Chicken: Season the halved chicken breast (or thighs) with salt, pepper, and 1 tablespoon lemon juice. Heat 1/2 tablespoon olive oil in a skillet over medium heat. Cook chicken for about 4 minutes per side or until cooked through and golden brown. Remove from heat and let rest for a few minutes, then slice thinly. Toss the chicken with chopped dill to add fresh herb flavor.
- Assemble the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, sliced avocado, finely sliced red onion, corn kernels, and crispy chopped bacon if using. Drizzle the lemon dressing over the salad and toss gently to combine. Top with the sliced lemon chicken and serve immediately.
Notes
- You can substitute romaine lettuce with any mixed greens or butter lettuce depending on your preference.
- For a lighter option, omit the bacon or replace with grilled tofu.
- Ensure chicken is cooked fully to an internal temperature of 165°F (74°C) for safety.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, use pre-cooked rotisserie chicken instead of cooking fresh chicken.