Lemon Chicken Salad

Name: Lemon Chicken Salad
Total time: 23 min
Yield: 2 servings
Cuisine: Indonesian
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; 1/2 tbsp olive oil; 2 tbsp finely chopped dill; 8 cups cos/romaine lettuce (, chopped (or other lettuce of choice, Note 2)); 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); 120 g / 4 oz bacon (, cooked then chopped (optional))

Recipe video above. A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.

⏱️ 23 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium ⭐ 5.0 (42) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

2 servings

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
1/2 tbsp olive oil
2 tbsp finely chopped dill
8 cups cos/romaine lettuce (, chopped (or other lettuce of choice, Note 2))
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)
120 g / 4 oz bacon (, cooked then chopped (optional))

Steps

Place Dressing ingredients in a jar. Shake well.
Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
Transfer to plate, cover loosely with foil for 3 minutes. Slice.
Add dill into remaining dressing. Shake.
Place remaining salad ingredients in a bowl. Top with chicken.
Drizzle dressing all over. Crumble over bacon if using. Serve immediately!