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 Salad

  • 1 medium zucchini, peeled and julienned
  • 2 medium carrots, peeled and julienned
  • 4 leaves romaine lettuce, chopped
  • 1/4 red onion, thinly sliced

For the Lemon Vinaigrette

  • 2 tablespoons extra virgin olive oil, plus more for sautéing
  • Juice of 1/2 a lemon
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Chicken

  • 2 chicken breasts, diced
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup fresh thyme, chopped

Instructions

Prepare the Vegetables

Julienne the zucchini and carrots using a food processor or knife. In a large salad bowl, mix the julienned vegetables with chopped romaine lettuce and thinly sliced red onion.

Prepare the Lemon Vinaigrette

In a small jar or bowl, whisk together olive oil, fresh lemon juice, white wine vinegar, salt, and pepper until well combined.

Dress the Salad

Drizzle the vinaigrette over the vegetables and toss until evenly coated.

Cook the Chicken

Heat olive oil in a skillet over medium heat. Add diced chicken breasts and season with salt, pepper, garlic powder, and onion powder. Sauté, stirring occasionally, for about 5 minutes until almost cooked through. Stir in chopped fresh thyme and cook until the chicken reaches an internal temperature of 165°F.

Assemble the Salad

Divide the dressed vegetable mixture between two plates. Top each salad with the sautéed chicken.

Note

This salad pairs well with crusty bread or a chilled glass of white wine. Adjust seasonings as desired for personal preference.

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.