Lemon-Herb Chicken Salad

This refreshing salad features lemon-herb marinated chicken strips, mixed greens, cherry tomatoes, cucumber, red onion, avocado, crumbled feta, and a zesty lemon herb dressing.

This recipe for lemon-herb chicken salad is vibrant and refreshing featuring tender marinated chicken strips with a crisp mix of arugula, spinach, and romaine, complemented by juicy cherry tomatoes, crunchy cucumber, and thinly sliced red onion. The addition of creamy avocado and crumbled feta cheese adds richness and depth to the salad. A zesty lemon herb dressing, made with lemon juice, olive oil, honey, and a blend of oregano and basil, perfectly ties all the flavors together. Serve this salad as a light and satisfying meal, ideal for a healthy lunch or a simple dinner.

Servings

2

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

For the Chicken
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Lemon Herb Dressing
Juice of 1 lemon
1/4 cup olive oil
1 teaspoon honey or maple syrup
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste

For the Salad
4 cups mixed greens (such as arugula, spinach, and romaine)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, sliced
1/4 cup crumbled feta cheese

Preparation

  • Slice the chicken breasts into thin strips.
  • Juice the lemons.
  • Halve the cherry tomatoes.
  • Slice the cucumber, red onion, and avocado.
  • Measure out the herbs, seasonings, olive oil, and feta cheese.
  • In a bowl, whisk together lemon juice, olive oil, oregano, basil, garlic powder, salt, and pepper to create the chicken marinade.
  • Add chicken strips and toss to coat evenly.
  • Cover and refrigerate to marinate.

Cooking

  • Heat a skillet over medium-high heat.
  • Add the marinated chicken to the pan in a single layer.
  • Cook until golden on the first side, then flip and cook until fully cooked through.
  • Remove chicken from the heat and let rest briefly.
  • In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup, oregano, basil, salt, and pepper to make the dressing.

Serving

  • Add mixed greens to a large bowl.
  • Top with cherry tomatoes, cucumber, red onion, and avocado.
  • Divide salad between serving bowls.
  • Add warm chicken strips on top.
  • Sprinkle with crumbled feta.
  • Drizzle with lemon herb dressing and serve immediately.