Lemon Herb Chicken Salad Recipe

Name: Lemon Herb Chicken Salad Recipe
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 1/4 cup lemon juice (fresh); 2 tablespoons water; 2 tablespoons fresh parsley (chopped); 2 teaspoons garlic (minced); 1 teaspoon dried thyme (dried rosemary); 1 teaspoon salt; 1/4 teaspoon cracked pepper (or to taste); 1 pound skinless boneless chicken thigh fillets (or chicken breasts); 4 cups Romaine lettuce leaves (washed and dried); 1 avocado (large, pitted, peeled and sliced); 8 ounces feta cheese; 1 cup grape tomatoes (halved); 1/4 red onion (sliced, optional); 1/4 cup diced bacon (trimmed of rind and fat); 4 lemon wedges (to serve)

Lemon Herb Avocado Chicken Salad Recipe with crispy bacon & creamy feta cheese is the ultimate salad recipe! Not just any boring salad, with a dressing that doubles as a marinade!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

2 tablespoons olive oil
1/4 cup lemon juice (fresh)
2 tablespoons water
2 tablespoons fresh parsley (chopped)
2 teaspoons garlic (minced)
1 teaspoon dried thyme (dried rosemary)
1 teaspoon salt
1/4 teaspoon cracked pepper (or to taste)
1 pound skinless boneless chicken thigh fillets (or chicken breasts)
4 cups Romaine lettuce leaves (washed and dried)
1 avocado (large, pitted, peeled and sliced)
8 ounces feta cheese
1 cup grape tomatoes (halved)
1/4 red onion (sliced, optional)
1/4 cup diced bacon (trimmed of rind and fat)
4 lemon wedges (to serve)

Steps

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a skillet or grill over medium-high heat. Sear chicken on both sides until browned and completely cooked through (about 7 minutes per side, depending on thickness).
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.