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Fresh Lemon Herb Vinaigrette Grilled Chicken Salad

fresh lemon herb vinaigrette grilled chicken salad - featured image
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A vibrant and juicy grilled chicken salad tossed with a bright, zesty lemon herb vinaigrette, perfect for a quick, healthy lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 4 cups mixed salad greens (baby spinach, arugula, romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced (soaked briefly in cold water)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pine nuts or walnuts

Instructions

  1. Pat the chicken breasts dry with paper towels. Rub with olive oil, season with salt, black pepper, and garlic powder. Let sit at room temperature for 10 minutes.
  2. Preheat grill or grill pan over medium-high heat until hot but not smoking, about 5 minutes.
  3. Grill chicken breasts for 5-6 minutes per side, flipping once. Check doneness with a meat thermometer (165°F / 75°C) or cut into thickest part to ensure no pink remains.
  4. Transfer chicken to a plate, cover loosely with foil, and let rest for 5-10 minutes.
  5. In a medium bowl, whisk lemon juice, Dijon mustard, honey, and minced garlic. Slowly drizzle in olive oil while whisking to emulsify. Stir in parsley, basil, thyme, and season with salt and pepper.
  6. Wash and dry salad greens thoroughly. In a large bowl, combine greens, cherry tomatoes, cucumber slices, and red onion. Toss gently.
  7. Slice rested chicken breasts thinly against the grain.
  8. Arrange salad greens on plates or a large serving bowl. Top with sliced chicken, sprinkle with feta and toasted nuts. Drizzle lemon herb vinaigrette over salad just before serving.

Notes

Let chicken rest after grilling to keep it juicy. Slowly whisk oil into lemon juice mixture to emulsify vinaigrette. Fresh herbs should be chopped finely and added last to preserve flavor and color. Use a sharp knife for clean chicken slices. Store dressing separately if meal prepping.

Nutrition

Keywords: grilled chicken salad, lemon herb vinaigrette, healthy lunch, easy salad recipe, quick dinner, fresh herbs, light meal

Find it online: https://avabake.com/fresh-lemon-herb-vinaigrette-grilled-chicken-salad-recipe-easy-healthy-lunch-idea/