Print

Zesty Lemon Chicken Salad

This Zesty Lemon Chicken Salad features tender chicken with crisp vegetables and a vibrant lemon-herb dressing. It’s light, refreshing, and perfect for lunch or a light dinner, offering a burst of citrusy flavor in every bite.

Ingredients

Scale
  • 2 cups cooked chicken breast or thigh, shredded or diced
  • 4 cups mixed greens (romaine, spinach, arugula)
  • 1 cucumber, diced or sliced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1 avocado, cubed
  • 2 tbsp fresh parsley or mint, chopped
  • 1/4 cup toasted almonds or pine nuts (optional)
  • For the dressing:
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare chicken by shredding or dicing leftover grilled, poached, or rotisserie chicken.
  2. In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, bell pepper, red onion, and avocado.
  3. Whisk together lemon juice, zest, olive oil, mustard, honey, garlic, salt, and pepper in a small bowl to make the dressing.
  4. Drizzle dressing over the salad base and gently toss to coat evenly.
  5. Add chicken on top, sprinkle with herbs and optional nuts, and serve immediately.

Notes

  • Use fresh lemon juice and zest for best flavor.
  • Store salad and dressing separately to prevent sogginess.
  • Substitute herbs or veggies as desired—it’s very flexible.
  • Add cooked quinoa or farro to make it more filling.
  • Chickpeas or tofu work well for a vegetarian version.

Nutrition

Keywords: lemon chicken salad, citrus salad, healthy salad, protein salad, summer salad, gluten-free salad, chicken and avocado salad