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

Ingredients

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

Instructions

Marinate the Chicken

Slice chicken breasts into strips and place in a dish. Mix lemon juice, olive oil, oregano, basil, garlic powder, salt, and pepper. Pour over chicken, coat well, and marinate in the fridge for 15 minutes to 2 hours.

Make the Dressing

Combine lemon juice, olive oil, honey or maple syrup, oregano, basil, salt, and pepper in a small bowl.

Prepare Salad Ingredients

Slice cucumber, red onion, and avocado. Halve cherry tomatoes and crumble feta cheese.

Cook the Chicken

Heat a skillet over medium-high heat. Cook marinated chicken strips for 3-4 minutes per side until golden and cooked through. Set aside.

Assemble the Salad

In a bowl, mix greens, tomatoes, cucumber, red onion, and avocado. Add cooked chicken and crumbled feta on top. Drizzle with lemon herb dressing and toss.

Serve

Serve immediately, ensuring each portion has chicken, veggies, and dressing.

Slice the chicken breasts into strips and place them in a shallow dish. In a small bowl, combine the lemon juice, olive oil, oregano, basil, garlic powder, salt, and pepper to create the marinade. Pour the marinade over the chicken strips, making sure they are well coated. Allow them to marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.

In a small bowl or jar, mix together the lemon juice, olive oil, honey (or maple syrup), oregano, basil, salt, and pepper until well combined.

Slice the cucumber, red onion, avocado, cherry tomatoes, and crumble the feta cheese.

Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken strips. Cook for 3-4 minutes on one side, then flip the strips to cook on the other side until they’re golden brown and cooked through, about another 3-4 minutes. The chicken should be no longer pink inside and should reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside to slightly cool.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.

Add the cooked chicken strips over the salad greens. Sprinkle with crumbled feta cheese. Drizzle the lemon herb dressing over the salad just before serving and toss well to ensure the salad is evenly coated with the dressing.