Lemon Herb Chicken Salad (Print-Friendly Version)
Bright salad with grilled lemon-herbed chicken, fresh veggies, creamy avocado, and a simple tangy lemon vinaigrette.
# Ingredients:
→ Dressing and Marinade
01 -
¼ cup lemon juice (about one lemon's worth)
02 -
2 tablespoons fresh parsley, finely chopped
03 -
2 tablespoons water
04 -
2 tablespoons red wine vinegar
05 -
2 tablespoons olive oil
06 -
1 teaspoon dried oregano
07 -
2 teaspoons dried basil
08 -
2 teaspoons garlic, minced
09 -
1 teaspoon salt
10 -
Pepper, freshly cracked, to taste
→ Main Protein
11 -
1 pound chicken thighs or breasts, skinless and boneless
→ Salad Base
12 -
4 cups of crisp Romaine (Cos) lettuce, cleaned and dried
13 -
1 large cucumber, chopped into cubes
14 -
2 Roma tomatoes, diced into small pieces
15 -
1 avocado, sliced into strips
16 -
½ cup feta cheese, crumbled (optional, details in tips)
17 -
¼ to ⅓ cup of black or Kalamata olives (optional, pitted and sliced)
18 -
1 red onion, thinly sliced into rings
19 -
2 lemon wedges, for squeezing on top
# Steps:
01 -
Grab a large bowl or jug and whisk together water, olive oil, lemon juice, red wine vinegar, parsley, basil, garlic, oregano, salt, and freshly cracked pepper. Take half of this mixture and pour it into a shallow dish to use as the chicken marinade. The rest can stay in the fridge to act as your salad dressing later.
02 -
Place the chicken pieces into the dish with the marinade, making sure all sides are well coated. Leave it for 15-30 minutes at room temperature or for up to two hours in the fridge for even more flavor.
03 -
As the chicken marinates, wash and chop up the salad ingredients. Toss the lettuce, cucumber, tomatoes, avocado, onion, and optional olives together in a large salad bowl. Keep it aside.
04 -
Heat up a tablespoon of olive oil on a grill plate or pan over medium-high heat. Take the chicken out of the marinade (throw away any marinade left in the dish) and grill each piece for 5-7 minutes per side until golden and cooked right through. Check the internal temp—it should hit 165°F (74°C).
05 -
After cooking, take the chicken off the heat and give it about 5 minutes to rest. That way, the juices stay locked in when you slice it up.
06 -
Lay the chicken slices on top of the salad mix. Drizzle with the reserved dressing you kept in the fridge. Sprinkle the feta cheese on top if you're using it, and serve with lemon wedges on the side for an extra zesty kick.
# Notes:
01 -
Feta cheese adds an extra tang. Use about ½ cup if you like it.
02 -
Only use the reserved (unused) dressing for your salad to avoid any food safety issues.
03 -
To keep everything fresh, delay putting the salad together until it's time to eat.