Go Back
10 Easy Dinner Salads That Make Delicious Main Dishes

Easy Lemon Chicken Dinner Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g boneless, skinless chicken breasts – About 2 small breasts, providing the main protein for the salad.
  • 2 tablespoons olive oil divided – Used for cooking the chicken and preparing the dressing.
  • 1 teaspoon lemon zest – Adds a bright fresh citrus aroma.
  • 3 tablespoons lemon juice divided – Brings tangy flavor to the chicken and vinaigrette.
  • 1 small garlic clove finely grated or minced – Adds a savory, aromatic flavor.
  • ½ teaspoon dried oregano – Provides a classic herbal Mediterranean touch.
  • ¾ teaspoon fine salt divided – Enhances the flavor of the chicken and other ingredients.
  • ¼ teaspoon black pepper – Adds mild warmth and seasoning.
  • 6 cups mixed salad greens about 180 g – Creates a fresh, leafy base for the salad.
  • 1 medium cucumber sliced – Adds refreshing crunch.
  • 1 cup cherry tomatoes 150 g, halved – Brings juicy sweetness and vibrant color.
  • 1 medium avocado sliced – Adds a rich, creamy texture.
  • ¼ small red onion thinly sliced – Provides a sharp bite that balances the creamy avocado and tangy dressing.

Method
 

  1. Season the chicken. In a small bowl, combine the lemon zest, 1 tablespoon of lemon juice, garlic, oregano, ½ teaspoon salt, and black pepper. Rub the mixture over both chicken breasts.
  2. Cook the chicken. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken and cook for about 5–6 minutes per side, depending on thickness, until it is cooked through. The thickest part should reach 165°F (74°C) on a food thermometer.
  3. Rest and slice. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice it across the grain into strips.
  4. Make the dressing. Whisk the remaining 1 tablespoon olive oil, 2 tablespoons lemon juice, and remaining ¼ teaspoon salt in a small bowl. Taste and adjust the seasoning if needed.
  5. Build the salad. Divide the greens, cucumber, tomatoes, avocado, and red onion among four bowls. Top each with sliced chicken and drizzle with dressing just before serving.

Notes

To save time, use cooked leftover chicken and skip the skillet step. Keep the dressing separate if preparing ingredients ahead, and slice the avocado shortly before serving to help it keep its color. Serve with toasted bread or cooked quinoa for an even heartier meal.