Lemon-Thyme Chicken Salad
Julienned zucchini and carrot with chopped romaine and chicken with fresh thyme and lemon vinaigrette dressing.
This recipe for lemon-thyme chicken salad tastes fresh, bright, and flavorful. The julienned zucchini and carrots provide a crunchy texture that pairs perfectly with the tender and juicy chicken seasoned with garlic, onion, and thyme. The salad is finished with a zesty and tangy lemon vinaigrette that enhances the natural flavors of the vegetables and chicken. Overall, this dish is light, healthy, and satisfying, making it a perfect choice for a quick and easy weeknight dinner or a refreshing lunch.
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
For the Chicken
2 chicken breasts, sliced into strips
2 tablespoons olive oil
Juice and zest of 1 lemon
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
For the Salad
4 cups mixed salad greens (such as arugula, spinach, and romaine)
1 cucumber, sliced
10 cherry tomatoes, halved
1/4 red onion, thinly sliced
1 avocado, sliced
Additional lemon wedges for serving
For the Dressing
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for a touch of sweetness)
Salt and freshly ground black pepper, to taste
Instructions
Cook the Chicken
In a bowl, toss chicken strips with olive oil, lemon juice and zest, thyme, garlic, salt, and pepper. Heat a skillet over medium and sear 4–5 minutes per side until golden and cooked through (165°F). Let rest briefly.
Make the Dressing
Whisk olive oil, lemon juice, Dijon, honey (optional), salt, and pepper in a small jar or bowl until emulsified.
Assemble the Salad
Divide salad greens onto two plates. Add cucumber, cherry tomatoes, red onion, and avocado. Top with the warm lemon-thyme chicken strips.
Finish & Serve
Drizzle with dressing just before serving. Garnish with lemon wedges for extra freshness.
Peel the zucchini and carrots and julienne cut with a processer.
Chop the romaine into chunks and thinly slice the red onion.
Mix together the olive oil, lemon juice, white wine vinegar, salt, and pepper and shake to make the vinaigrette.
Pour the vinaigrette into the vegetable mix and toss together.
Dice the chicken breasts and chop the fresh thyme.
Sauté the chicken breasts over medium heat with olive oil, adding and stirring the salt, pepper, onion powder, and garlic powder.
Cover and cook about 5 minutes. Uncover and stir in the thyme and turn to low until chicken is cooked to 165 degrees.
Divide the veggie mix in 2 plates, then top with the chicken pieces.
