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Easy Lunch Summer Salad

Easy Lunch Summer Salad

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This Easy Lunch Summer Salad is fresh, healthy, colorful, and perfect for warm sunny days. I make this refreshing salad with crisp greens, juicy chicken, creamy avocado, fresh vegetables, and a light homemade lemon dressing. It is quick to prepare, satisfying, and ideal for easy lunches, meal prep, picnics, or light summer dinners.

Ingredients

Scale
  • 6 cups mixed salad greens
  • 2 cooked chicken breasts, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 avocado, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup sweet corn kernels
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Instructions

  1. Season the chicken breasts with salt and black pepper.
  2. Cook the chicken in a skillet over medium heat for 6 to 7 minutes per side until fully cooked.
  3. Let the chicken rest for 5 minutes before slicing.
  4. Wash and dry the salad greens thoroughly.
  5. Slice the cucumber, halve the cherry tomatoes, dice the avocado, and thinly slice the red onion.
  6. Add the salad greens, tomatoes, cucumber, avocado, onion, and corn into a large salad bowl.
  7. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl.
  8. Pour the dressing over the salad and toss gently.
  9. Top the salad with sliced chicken, feta cheese, and fresh parsley.
  10. Serve immediately while fresh and crisp.

Notes

Keep the dressing separate until serving for the freshest salad texture. I sometimes replace chicken with grilled shrimp or chickpeas for variety. Store leftovers in an airtight container in the refrigerator for up to 2 days. Fresh herbs and ripe avocado make this salad even more flavorful.

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