Description
This Lemon Basil Chicken Salad is fresh, light, and bursting with Mediterranean flavor. Juicy seasoned chicken pairs beautifully with crisp vegetables, fragrant basil, and a bright homemade lemon dressing. It’s a healthy, easy meal perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (500g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup fresh basil leaves, chopped
- 4 cups mixed salad greens
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- 1 garlic clove, grated
- 1 tablespoon chopped fresh basil (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Season chicken with salt, pepper, and oregano on both sides.
- Heat olive oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until golden and cooked through.
- Remove chicken and let it rest for 10 minutes before slicing.
- Whisk together lemon juice, lemon zest, olive oil, honey, garlic, basil, salt, and pepper to make the dressing.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and basil.
- Top salad with sliced chicken.
- Drizzle dressing over salad and toss gently before serving.
Notes
Let the chicken rest before slicing to keep it juicy. Store dressing separately if making ahead. Add crumbled feta or toasted pine nuts for extra flavor. Keep leftovers refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: B
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg