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Fresh Lemon Herb Grilled Chicken Salad

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A quick and easy grilled chicken salad with a zesty lemon herb marinade and fresh greens, perfect for a light and healthy meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 oz each), pounded to even thickness
  • Juice of 2 fresh lemons
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • 1 tbsp fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed greens (baby spinach, arugula, romaine)
  • 1 cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced (optional)
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp extra virgin olive oil (for dressing)
  • Juice of 1 lemon (for dressing)
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste (for dressing)

Instructions

  1. In a medium bowl, combine lemon juice, olive oil, minced garlic, chopped thyme, rosemary, salt, and pepper. Add chicken breasts and coat fully. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours.
  2. While chicken marinates, rinse and dry mixed greens. Slice cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop parsley. Set aside in a large salad bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
  4. Preheat grill pan or outdoor grill on medium-high heat. Lightly oil grill surface. Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form.
  5. Transfer chicken to cutting board and let rest for 5 minutes. Slice chicken into thin strips against the grain.
  6. Drizzle dressing over greens and toss gently to coat. Arrange sliced chicken on top, sprinkle with crumbled feta and fresh parsley.
  7. Give salad a final gentle toss or serve as is immediately.

Notes

Let the grilled chicken rest for 5 minutes before slicing to retain juices. Marinate chicken between 30 minutes and 2 hours to avoid toughness. Use a meat thermometer to ensure chicken is cooked to 165°F. For dairy-free, omit feta or substitute with avocado slices. If no grill pan, a skillet or oven baking at 400°F for 20-25 minutes works well.

Nutrition

Keywords: grilled chicken salad, lemon herb chicken, healthy salad, easy dinner, fresh herbs, light meal

Find it online: https://blixfood.com/fresh-lemon-herb-grilled-chicken-salad-recipe-for-easy-healthy-meals/