Lemon Herb Chicken Salad Recipe

Chicken breasts: Boneless and skinless, these are the main protein source for the salad.

Mixed greens: A blend of various leafy greens that add freshness and crunch.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Sliced thinly to add a sharp, tangy flavor.

Olive oil: Used as the base for the dressing, providing a rich and smooth texture.

Lemon juice: Freshly squeezed to add a bright and zesty flavor to the dressing.

Dijon mustard: Adds a tangy and slightly spicy note to the dressing.

Honey: Balances the acidity of the lemon juice with a touch of sweetness.

Dried oregano: Provides a warm and earthy flavor to the dressing.

Dried basil: Adds a subtle sweetness and aromatic quality to the dressing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the salad.

When grilling chicken breasts, ensure they are of even thickness to promote uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This prevents the thinner parts from drying out while the thicker parts finish cooking.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative.

• mixed greens - Substitute with spinach: Spinach provides a similar nutritional profile and texture, adding a slightly different but complementary flavor.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• sliced red onion - Substitute with sliced shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dressings.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though slightly more tart.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile.

• dried oregano - Substitute with dried thyme: Thyme offers a similar earthy flavor that complements chicken well.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, slightly peppery flavor that can stand in for basil.

• salt - Substitute with sea salt: Sea salt offers a similar salty flavor with potentially more minerals.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the chicken breasts to cool completely before storing. This helps to prevent condensation, which can make the salad soggy.
• Store the mixed greens separately from the chicken and dressing. This keeps the greens fresh and crisp.
• Place the chicken in an airtight container. You can slice it beforehand or store it whole and slice it when ready to serve.
• Pour the dressing into a small jar or container with a tight-fitting lid. Shake well before using.
• Store the cherry tomatoes and red onion in a separate container to maintain their texture.
• Refrigerate all components. The chicken and dressing can be stored for up to 3-4 days, while the mixed greens should be used within 1-2 days for optimal freshness.
• To freeze the chicken, place it in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.
• Thaw the chicken in the refrigerator overnight before using. Reheat gently in a skillet or microwave if desired.
• Avoid freezing the mixed greens, cherry tomatoes, and red onion as they do not freeze well and will lose their texture.
• When ready to serve, assemble the salad by combining the mixed greens, cherry tomatoes, and red onion. Add the chicken and drizzle with the dressing. Toss to combine and enjoy.

• Preheat your oven to 350°F (175°C). Place the chicken strips on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. Meanwhile, keep the mixed greens, cherry tomatoes, and red onion in the refrigerator.

• If you prefer using a microwave, place the chicken strips on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Keep the salad ingredients chilled until ready to serve.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil and reheat the chicken strips for about 3-5 minutes, turning occasionally until warmed through. Keep the salad ingredients in the refrigerator until the chicken is ready.

• To maintain the freshness of the mixed greens, cherry tomatoes, and red onion, store them separately from the chicken and dressing. Combine all components just before serving to ensure the salad remains crisp and vibrant.

• If you have leftover dressing, store it in an airtight container in the refrigerator. Shake well before drizzling over the reheated chicken and salad to ensure the flavors are well-mixed.

• Grill pan: A flat pan with raised ridges used to grill the chicken breasts, giving them a nice char and grill marks.

• Tongs: Used to flip and handle the chicken breasts while grilling to ensure even cooking.

• Cutting board: A flat surface used for slicing the grilled chicken breasts into strips.

• Chef's knife: A sharp knife used for slicing the chicken and chopping vegetables.

• Mixing bowl: A large bowl used to combine the mixed greens, cherry tomatoes, and red onion.

• Whisk: A utensil used to mix together the olive oil, lemon juice, dijon mustard, honey, dried oregano, dried basil, salt, and pepper to make the dressing.

• Measuring cups: Used to measure out the mixed greens, cherry tomatoes, and olive oil.

• Measuring spoons: Used to measure the lemon juice, dijon mustard, honey, dried oregano, dried basil, salt, and pepper.

• Salad bowl: A large bowl used to serve the salad after combining all the ingredients.

• Serving tongs: Used to toss the salad and serve it onto plates.

Pre-cook the chicken: Grill extra chicken breasts ahead of time and store them in the fridge for quick assembly.

Use pre-washed greens: Save time by using pre-washed mixed greens from the store.

Pre-make the dressing: Mix the dressing ingredients in advance and keep it in a sealed jar.

Slice vegetables ahead: Pre-slice the red onion and halve the cherry tomatoes to save prep time.

Batch cooking: Cook multiple servings at once and store in the fridge for easy meals throughout the week.