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.



Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes


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


Prepare the Vegetables: Using a processor or knife, julienne the zucchini and carrots. In a large salad bowl, mix together the julienned vegetables, chopped romaine lettuce, and thinly sliced red onion.

Prepare the Lemon Vinaigrette: In a small jar or bowl, whisk together the 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 well coated.

Cook the Chicken: In a skillet over medium heat, warm some olive oil. Add the diced chicken breasts and season with salt, pepper, garlic powder, and onion powder. Sauté, stirring occasionally, until chicken is almost cooked through, about 5 minutes. Stir in the chopped fresh thyme and continue cooking until the chicken reaches an internal temperature of 165°F.

Assemble the Salad: Divide the dressed vegetable mixture between two plates. Top each with equal amounts of the sautéed chicken.

Note: This salad pairs beautifully with a crusty bread or a chilled glass of white wine. Adjust seasonings as per 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.