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Lemon Chicken Salad Recipe

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Broiling
  • Cuisine: French
  • Diet: Low Calorie


Tender broiled chicken breast served with segmented lemons, atop a bed of mesclun lettuce.


Units Scale
  • 2 boneless, skinless chicken breasts
  • 1 sprig rosemary, finely chopped
  • 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra virgin olive
  • 1 teaspoon honey
  • 6 cups mesclun, baby spinach, or other tender salad greens
  • Salt and pepper to taste
  • extra virgin olive oil, for brushing


  1. In a cooking tray, add chicken breast and brush with olive oil on both sides (for Paleo Diet:omit olive oil and lay chicken on parchment paper). Season with salt and pepper and sprinkle rosemary on both sides.
  2. Turn the oven on to broil. Broil on each side for about 6 minutes, until chicken is a light golden brown.
  3. Peel and segment lemon, removing the entire membrane.
  4. Divide lettuce among two plates.
  5. Take chicken out of the oven, slice pieces width-wise and lay on top of the lettuce.
  6. Add lemon segments and pour a little dressing over. Reserve some on the side for dipping chicken or to add more to the salad.
  7. Season with salt and pepper and serve immediately.

For the dressing:

  1. In a bowl, mix lemon juice, 1/4 cup olive oil and honey. Mix well until all the ingredients are emulsified. Season with a little salt and pepper.


The salad will not keep well in the fridge, it’s best enjoyed fresh.

However, you can save the chicken in a storage container and refrigerate it for up to 3 days.


  • Serving Size: 1 serving
  • Calories: 336
  • Sugar: 6.8g
  • Sodium: 85.4mg
  • Fat: 29.4g
  • Saturated Fat: 4.3g
  • Unsaturated Fat: 3.3g
  • Trans Fat: 0g
  • Carbohydrates: 15.7g
  • Fiber: 2.4g
  • Protein: 9.4g
  • Cholesterol: 20.7mg
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