Description
This Lemon Herb Chicken Salad is fresh, zesty, and full of flavor. Tender chicken breasts are paired with crisp greens, cherry tomatoes, cucumber, and aromatic herbs, all tossed in a bright lemon dressing. Perfect for quick lunches, light dinners, or summer picnics, it’s healthy, satisfying, and easy to make.
Ingredients
Scale
- 2 large chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 lemon, juiced and zested
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 150g mixed salad greens
- 1 small cucumber, sliced
- 10 cherry tomatoes, halved
- Optional: crumbled feta or toasted nuts
Instructions
- Preheat a skillet over medium heat and add olive oil.
- Season chicken breasts with salt, pepper, garlic powder, and dried oregano.
- Cook chicken 5-6 minutes per side until golden and cooked through; let rest.
- Whisk lemon juice, zest, olive oil, Dijon mustard, garlic, salt, and pepper for dressing.
- Slice chicken thinly.
- Combine salad greens, cucumber, tomatoes, and herbs in a bowl.
- Toss salad lightly with dressing.
- Top with sliced chicken and optional feta or nuts.
- Serve immediately or chill for 15 minutes.
Notes
Pound chicken for even cooking. Rest chicken before slicing to keep it juicy. Add fresh herbs last for bright flavor. Store chicken separately if making ahead.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 28
- Cholesterol: 70