Description
This Easy Lemon Chicken Salad is fresh, vibrant, and packed with bright citrus flavor. Juicy pan-seared chicken breast rests over crisp romaine lettuce, sweet cherry tomatoes, crunchy cucumber, and thin slices of red onion. I drizzle everything with a homemade lemon dressing made with fresh lemon juice, olive oil, Dijon mustard, and a touch of honey. This healthy and satisfying salad comes together in just 30 minutes and makes the perfect light lunch or easy dinner.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra virgin olive oil (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and dried oregano.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook the chicken for 6–7 minutes per side until golden brown and fully cooked through.
- Remove the chicken from the skillet and let it rest for 10 minutes before slicing.
- In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
- Slowly drizzle in the olive oil while whisking until the dressing becomes smooth and emulsified.
- Place chopped romaine lettuce in a large salad bowl.
- Add cherry tomatoes, cucumber, red onion, and chopped parsley.
- Slice the rested chicken into thin strips and place on top of the salad.
- Drizzle the lemon dressing over the salad and toss gently before serving.
Notes
For extra flavor, add crumbled feta cheese or sliced avocado before serving. Store leftover chicken separately from the salad to keep the greens fresh. The lemon dressing can be refrigerated in a sealed jar for up to 4 days. Shake well before using.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg