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Lemon Chicken Salad
marie

Lemon Chicken Salad – Bright, Zesty & Protein-Packed

This Lemon Chicken Salad is a fresh, satisfying meal made with juicy marinated chicken, crisp lettuce, creamy avocado, and a bright lemon dressing. Light yet protein-packed, it’s perfect for healthy lunches, easy dinners, or meal prep without sacrificing flavor.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, LUNCH, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

Lemon Dressing / Marinade
  • 2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey balances acidity
  • 1 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic finely minced
  • ½ tsp salt
  • ¼ tsp black pepper
Chicken
  • 1 large chicken breast halved horizontally
  • 1 tbsp lemon juice additional for marinating
  • ½ tbsp olive oil for cooking
Salad
  • 8 cups romaine or cos lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 medium avocado thickly sliced
  • ½ small red onion thinly sliced
  • ¾ cup corn kernels fresh or canned, drained
  • 2 tbsp fresh dill finely chopped
  • 4 oz turkey bacon cooked and chopped, optional substitute for pork bacon

Method
 

  1. Add lemon zest, lemon juice, honey, Dijon mustard, olive oil, garlic, salt, and pepper to a small jar. Shake well until emulsified, then let sit for 10 minutes.
  2. Place chicken in a bowl and coat with 2 tablespoons of the dressing, extra lemon juice, salt, and pepper. Cover and marinate for at least 20 minutes.
  3. Heat olive oil in a skillet over medium-high heat. Cook chicken for about 2 minutes per side until cooked through. Rest for 3 minutes, then slice.
  4. Add fresh dill to the remaining dressing and shake again. In a large bowl, combine lettuce, tomatoes, corn, avocado, and red onion.
  5. Top salad with sliced chicken, drizzle with dressing, and finish with optional turkey bacon before serving.

Notes

For a dairy-free and gluten-free meal, use turkey bacon or skip it entirely. Parsley or basil can replace dill. For a low-carb version, omit corn and add cucumber or extra avocado.