Description

This Lemon Garlic Chicken Salad is a light, zesty, and protein-packed meal featuring tender lemon-marinated chicken, crisp romaine lettuce, creamy avocado, and a bright honey-lemon dressing that doubles as a marinade. Perfect for a refreshing lunch or healthy dinner, this salad delivers bold citrus flavor with every bite.

Ingredients

Scale

2 tsp lemon zest
3 tbsp lemon juice (divided)
1 tbsp honey
1 tsp Dijon mustard
3.5 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 chicken thighs
2 tbsp finely chopped dill
8 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 medium avocado, sliced
1/2 small red onion, thinly sliced
3/4 cup corn kernels (fresh or canned)
120g cooked bacon, chopped (optional)

Instructions

Combine lemon zest, 2 tbsp lemon juice, honey, Dijon mustard, olive oil, garlic, salt, and pepper in a jar. Shake until emulsified.
Place chicken in a bowl, add 2 tbsp of the dressing, 1 tbsp extra lemon juice, salt, and pepper. Mix well and marinate for at least 20 minutes or up to 24 hours.
Heat 1/2 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 2 minutes per side (breast) or 4 minutes per side (thighs) until golden and cooked through.
Transfer to a plate, cover with foil, and rest for 3 minutes before slicing.
Add chopped dill to the remaining dressing and shake again.
In a large bowl, combine romaine, tomatoes, avocado, onion, and corn. Toss lightly.
Top salad with sliced chicken and drizzle the lemon garlic dressing over. Sprinkle bacon on top if using.
Serve immediately and enjoy the fresh, tangy flavor.

Notes

If dill isn’t preferred, substitute with chives, coriander, or parsley.
Use chicken thighs for meal prep as they stay juicier when reheated.
Store salad components separately for up to 3 days.
For a dairy-free or gluten-free option, use the recipe as-is—it already fits both diets.
To make it keto-friendly, skip the corn and honey.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Salad, Main Course
Method: Pan-seared and Tossed
Cuisine: Western / Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 6g
Sodium: 520mg
Fat: 26g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 34g
Cholesterol: 95mg

Keywords: Lemon Garlic Chicken Salad, healthy salad, lemon dressing, grilled chicken salad, summer salad, low carb salad, fresh chicken recipe, high protein salad