Description
My Quick Lemon Chicken Salad is fresh, zesty, and ready in under 20 minutes. Perfect for a healthy lunch or light dinner, full of crisp veggies and tender chicken.
Ingredients
Scale
- 2 cooked chicken breasts, shredded or chopped
- 4 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 avocado, diced (optional)
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Cook or shred chicken as needed.
- Combine mixed greens, cucumber, bell pepper, and red onion in a large bowl.
- Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper for dressing.
- Pour dressing over salad and toss gently.
- Add chicken and toss lightly.
- Garnish with fresh herbs and avocado.
- Serve immediately or refrigerate briefly.
Notes
Use rotisserie chicken for convenience. Keep dressing separate if storing leftovers. Add avocado last to prevent browning. Toasted nuts add crunch and texture.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 6
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 28
- Cholesterol: 65