Lemon Chicken Salad

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2 servings

Chicken breasts marinated in lemon juice are given a quick sauté in a skillet and served warm on a bed of greens in this elegant dish for two.

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What You Need

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Make It

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  • 1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.
  • 2. Sprinkle both sides of chicken breasts with lemon-pepper seasoning, pressing into surface.
  • 3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.
  • 4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.
  • 5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. If desired, garnish with the nasturtiums or other edible flowers. Serve with the dressing. Makes 2 servings.

Menu Idea

For a light and refreshing meal, serve soft breadsticks and icy glasses of lemonade with this salad.


  • 2 servings

Nutritional Information

Serving Size 2 servings
Calories 294
% Daily Value
Total fat 11g
Saturated fat 2g
Cholesterol 54mg
Sodium 663mg
Carbohydrate 28g
Protein 23g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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