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Fresh Creamy Lemon Vinaigrette Salad with Herbed Chicken

fresh creamy lemon vinaigrette salad - featured image
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A bright, tangy, and creamy salad featuring herbed grilled chicken and a fresh lemon vinaigrette, perfect for light lunches or dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon (for marinade)
  • 6 cups mixed salad greens (baby spinach, arugula, and romaine)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, thinly sliced
  • ½ red onion, thinly sliced (optional)
  • ½ cup crumbled feta cheese (optional)
  • 1 ripe avocado, sliced
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 teaspoons lemon zest
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, combine minced garlic, thyme, rosemary, olive oil, lemon juice, salt, and black pepper. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  2. Prepare the Vinaigrette: In a small bowl, whisk together lemon juice, lemon zest, olive oil, Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
  3. Prep the Salad Ingredients: Rinse and dry salad greens. Slice cherry tomatoes, cucumber, red onion, and avocado. Crumble feta cheese if using. Place all veggies in a large salad bowl.
  4. Cook the Chicken: Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for about 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Let chicken rest 5 minutes before slicing thinly.
  5. Assemble the Salad: Add sliced chicken to the bowl with salad greens and vegetables. Drizzle the lemon vinaigrette evenly over the salad. Toss gently to coat.
  6. Serve: Portion salad onto plates, adding extra avocado slices or feta if desired. Finish with a squeeze of fresh lemon juice.

Notes

If vinaigrette separates, whisk before serving. Let chicken rest after cooking to keep it juicy. Use fresh herbs for best flavor. For dairy-free vinaigrette, substitute Greek yogurt with coconut yogurt.

Nutrition

Keywords: lemon vinaigrette, herbed chicken, salad, creamy dressing, healthy lunch, grilled chicken salad, easy recipe

Find it online: https://goldensimmer.com/fresh-creamy-lemon-vinaigrette-salad-with-herbed-chicken-easy-recipe/