Description
This refreshing Zesty Lemon Chicken Salad features tender chicken tossed with crisp vegetables and a vibrant citrus-herb dressing. Bright, protein-packed, and perfect for lunch or a light dinner, it delivers a burst of fresh flavor in every bite.
Ingredients
Units
Scale
- 2 cups cooked chicken breast or thigh, shredded or diced
- 4 cups mixed greens (romaine, spinach, arugula)
- 1 cucumber, sliced or diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1 avocado, cubed
- 2 tbsp chopped fresh parsley and/or mint
- 2 tbsp toasted almonds or pine nuts (optional)
- For the dressing:
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Use leftover grilled, rotisserie, or poached chicken. Shred or dice into bite-sized pieces and set aside.
- In a large bowl, combine mixed greens, cucumber, cherry tomatoes, bell pepper, red onion, and avocado.
- In a separate bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
- Drizzle the dressing over the salad base and toss gently to coat evenly.
- Fold in the chicken, sprinkle with chopped herbs and optional nuts, then serve immediately.
Notes
- Use fresh lemon juice and zest for maximum flavor.
- Add grains like quinoa or barley to make it heartier.
- Store salad components separately to maintain freshness.
- To prevent avocado browning, toss slices in lemon juice before adding.
- Toast nuts for added crunch and flavor depth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg