Ingredients

2 tsp lemon zest

2 tbsp lemon juice

1 tbsp honey

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

1 large garlic clove, minced

1/2 tsp salt

1/4 tsp black pepper

1 large chicken breast, halved horizontally OR 2 boneless skinless chicken thighs

1 tbsp lemon juice (extra)

Salt and pepper, to taste

1/2 tbsp olive oil

2 tbsp finely chopped dill

8 cups cos/romaine lettuce, chopped (or other lettuce of choice)

1 cup cherry tomatoes, halved

1 medium avocado, quartered and sliced thickly

1/2 red onion, small, finely sliced

3/4 cup corn kernels, fresh or canned drained

120g / 4 oz bacon, cooked then chopped (optional)

Instructions

Step 1: Prepare the dressing by placing lemon zest, lemon juice, honey, Dijon mustard, olive oil, minced garlic, salt, and black pepper in a jar. Secure the lid and shake well to combine.

Step 2: In a bowl, add the chicken along with 2 tablespoons of the dressing, 1 tablespoon of extra lemon juice, and a pinch of salt and pepper. Mix well to coat and marinate for at least 20 minutes or up to 24 hours in the refrigerator.

Step 3: Heat 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the chicken (or use bacon fat if cooking bacon) and cook: halved chicken breasts for 2 minutes on each side, or thighs for 4 minutes each side until cooked through.

Step 4: Transfer the cooked chicken to a plate, cover loosely with foil, and let rest for 3 minutes. Then slice the chicken.

Step 5: Stir the finely chopped dill into the remaining dressing and shake well.

Step 6: In a large bowl, combine the lettuce, cherry tomatoes, avocado, red onion, and corn. Top with sliced chicken.

Step 7: Drizzle the dill dressing over the salad. If using, crumble cooked bacon on top. Serve immediately for best freshness.

Tips & Variations

For an extra smoky flavor, cook the chicken in bacon fat from the optional bacon.

Swap out romaine for mixed greens or baby spinach for a different texture.

Add toasted nuts or seeds for a crunchy topping.

Use grilled chicken leftovers if short on time.

Adjust the amount of honey in the dressing to balance lemon acidity to your taste.

FAQs

Can I use other types of lettuce?

Yes, while romaine or cos lettuce works best for crispness, you can substitute with mixed greens, baby spinach, or iceberg lettuce depending on your preference.

Is it okay to prepare the salad in advance?

To keep the salad fresh, it’s best to prepare the dressing and chicken ahead but assemble the salad just before serving. This prevents the lettuce and avocado from getting soggy.