Grilled Lemon Herb Chicken Salad

🕒 Prep: 30 min
🔥 Cook: 14 min
🍽 Serves: 4
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This Grilled Lemon Herb Chicken Salad is a refreshing and vibrant dish that’s perfect for any occasion. The combination of juicy, marinated chicken with crisp, fresh greens is a delightful balance of flavors and textures. Perfect for a sunny day or a light dinner!

Ingredients for Grilled Lemon Herb Chicken Salad

Chicken breasts are the star of the show, providing lean protein. The olive oil helps to keep the chicken moist while grilling. Lemon juice and zest add a refreshing citrusy tang, while thyme and rosemary bring earthy, aromatic notes. A simple seasoning of salt and black pepper enhances all these flavors.

Mixed salad greens provide a crisp base for the salad, while cherry tomatoes add a burst of sweetness. Cucumber and red onion contribute crunch and a bit of bite. Feta cheese offers a creamy, tangy contrast, and sliced almonds give an extra layer of texture.

The dressing is a simple mix of olive oil, more lemon juice, Dijon mustard for a bit of tang, and garlic for depth, all seasoned with salt and pepper.

Tips & Tricks

  • Use a meat thermometer to ensure chicken is perfectly cooked.
  • Marinate the chicken overnight for even more flavor.
  • Toast the almonds lightly before adding to the salad for extra crunch.
  • If you’re short on fresh herbs, dried herbs can be substituted at a third of the amount.

Serving Suggestions

This salad pairs wonderfully with a crusty piece of bread or garlic toast. For a heartier meal, serve it alongside a bowl of soup. A chilled glass of white wine or sparkling water with lemon complements the dish beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work well, just adjust the grilling time as they may take longer to cook through.
How long can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy.
What if I don’t have a grill?
No worries! You can cook the chicken in a skillet on the stove or bake it in the oven at 375°F for about 20-25 minutes.

Grilled Lemon Herb Chicken Salad Recipe Walkthrough

Start by making a flavorful marinade. In a bowl, mix together two tablespoons of olive oil, the juice and zest from one lemon, a tablespoon each of fresh thyme leaves and chopped rosemary, a teaspoon of salt, and half a teaspoon of black pepper. This blend will infuse the chicken with a bright, herbal flavor.

Place your chicken breasts in the bowl with the marinade, ensuring they are well-coated. Let them sit and soak up all those delicious flavors for at least 30 minutes. If you have more time, even better — up to 2 hours in the fridge will really intensify the taste.

While the chicken is marinating, prepare your grill. Preheat it to medium-high heat. Once it's ready, grill the chicken for about 6-7 minutes on each side, or until a meat thermometer reads 165°F internally. This ensures the chicken is cooked through but still juicy.

After grilling, let the chicken rest for 5 minutes. This step is crucial as it allows the juices to redistribute within the meat. Then, slice the chicken into strips for easy serving.

In a large salad bowl, combine your mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced almonds. Toss everything gently to mix.

For the dressing, whisk together a quarter cup of olive oil, two tablespoons of lemon juice, a teaspoon of Dijon mustard, and a minced garlic clove. Season with salt and pepper to your taste. Drizzle this dressing over the salad, tossing gently to coat all ingredients.

Finally, lay the grilled chicken strips on top of the salad. Serve immediately for the best flavor and texture.

Why You'll Love This Recipe

  • Easy to prepare and perfect for meal prep.
  • Bright, zesty flavors from the lemon and fresh herbs.
  • Healthy and satisfying, without feeling heavy.
  • Customizable with your favorite seasonal vegetables.

Ingredients

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
1 lemon, juiced and zested
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup sliced almonds
For the Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste

Step-by-step Instructions

1. In a bowl, combine olive oil, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
2. Add chicken breasts to the marinade and let sit for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. Grill chicken for 6-7 minutes per side, or until cooked through.
5. Let chicken rest for 5 minutes, then slice into strips.
6. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and almonds.
7. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper for the dressing.
8. Toss salad with dressing and top with grilled chicken.

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