Description

A refreshing and zesty Lemon Chicken Salad featuring tender, pan-seared chicken breast or thighs marinated in a lemon-honey dressing, served over crisp romaine lettuce with cherry tomatoes, avocado, red onion, corn, and optional bacon for an added savory crunch. This salad is perfect for a light lunch or dinner, combining bright citrus flavors with fresh herbs and a hint of sweetness.

Ingredients

Scale

Dressing

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

Chicken

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

Salad

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 small red onion, finely sliced
3/4 cup corn kernels, fresh or canned drained
120g/4 oz bacon, cooked then chopped (optional)

Instructions

Make the Dressing: Place the lemon zest, lemon juice, honey, Dijon mustard, extra virgin olive oil, minced garlic, salt, and black pepper into a jar. Seal the jar and shake vigorously until all ingredients are well combined into a smooth dressing.
Marinate the Chicken: Place the chicken breast halves or thighs in a bowl. Add 2 tablespoons of the dressing along with 1 tablespoon of extra lemon juice, and a pinch of salt and pepper. Mix well to ensure all the chicken pieces are coated. Cover and marinate for a minimum of 20 minutes up to 24 hours in the refrigerator for maximum flavor.
Cook the Chicken: Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat. If using bacon, you can use the rendered bacon fat to cook the chicken for extra flavor. Add the chicken to the skillet and cook for 2 minutes per side for halved breasts or 4 minutes per side for thighs, until cooked through and golden brown.
Rest and Slice the Chicken: Transfer the cooked chicken to a plate and loosely cover with foil. Allow it to rest for 3 minutes to retain juices, then slice into strips.
Prepare the Salad: Add finely chopped dill into the remaining dressing jar and shake well to incorporate the herbs into the dressing.
Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced avocado, finely sliced red onion, and corn kernels. Place the sliced chicken on top.
Dress and Serve: Drizzle the dill-infused dressing generously over the salad and top with crumbled cooked bacon if using. Serve immediately to enjoy the fresh, vibrant flavors.

Notes

For a lighter option, omit the bacon and use only olive oil in cooking.
You can substitute the romaine lettuce with other crisp greens such as iceberg or butter lettuce.
Marinating the chicken longer enhances the flavor and tenderness.
Use fresh lemon juice for the best citrus flavor; bottled lemon juice can be used in a pinch but may alter freshness.
If using canned corn, drain thoroughly to avoid excess moisture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Frying
Cuisine: American

Keywords: lemon chicken salad, chicken salad, healthy salad, lemon dressing, pan-seared chicken, fresh salad, romaine lettuce salad, avocado salad