Lemon Herb Chicken Salad Recipe
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!
Servings: 4 people
Calories: 378kcal
Ingredients
Marinade/Dressing:
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons water
- 2 tablespoons fresh chopped parsley
- 2 teaspoons garlic, minced
- 1 teaspoon each dried thyme and dried rosemary
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper, or to taste
- 1 pound (500 g) skinless & boneless chicken thigh fillets (or chicken breasts)
Salad:
- 4 cups Romaine lettuce leaves, washed and dried
- 1 large avocado, pitted, peeled and sliced
- 8 ounces (250 g) feta cheese
- 1 cup grape tomatoes, halved
- 1/4 of a red onion, sliced (optional)
- 1/4 cup diced bacon, trimmed of rind and fat
- Lemon wedges, to serve
Instructions
- 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.
Nutrition
Calories: 378kcal | Carbohydrates: 6g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 159mg | Sodium: 234mg | Potassium: 254mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4840IU | Vitamin C: 16.5mg | Calcium: 319mg | Iron: 2.3mg