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

Marinating the Chicken
In a bowl, combine 2 boneless, skinless chicken breasts (cut into strips) with 2 tablespoons olive oil, the juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder, and salt and pepper to taste. Toss until the chicken is evenly coated, then let it marinate for at least 15–20 minutes to absorb the flavors.

Cooking the Chicken
Heat a skillet over medium-high heat and add the marinated chicken along with any remaining marinade. Cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden on the edges. Remove from heat and set aside to cool slightly.

Preparing the Lemon Herb Dressing
In a small bowl, whisk together the juice of 1 lemon, ¼ cup olive oil, 1 teaspoon honey or maple syrup, ½ teaspoon dried oregano, ½ teaspoon dried basil, and salt and pepper to taste until the dressing is well emulsified and balanced.

Assembling the Salad
In a large bowl, combine 4 cups mixed greens (arugula, spinach, romaine, or a blend), 1 cup halved cherry tomatoes, ½ sliced cucumber, and ¼ thinly sliced red onion. Add the warm or slightly cooled chicken and gently toss everything together.

Finishing and Serving
Top the salad with 1 sliced avocado and ¼ cup crumbled feta cheese. Drizzle the lemon herb dressing over the top and toss lightly to coat. Serve immediately while fresh for the best flavor and texture.