Kitchen notes · a little help before you start
Lemon Herb Chicken Salad Recipe
Lemony chicken makes a salad feel like something to choose because you fancy it, rather than because you ought to have one. There's plenty of contrast between the warm chicken and the crisp leaves here. Find a bite with a little creamy avocado and enjoy it while everything's fresh.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Keep the dressing half separate
Once you've whisked the marinade and dressing together, pour half away for the chicken and put the rest in the fridge. That untouched portion is what you'll drizzle over the salad later.
2. Use the marinating time well
The chicken only needs a short soak, so it's a good window for washing, drying and slicing the salad ingredients. Have the bowl ready before the chicken hits the pan or grill.
3. Watch the chicken thickness
The cooking time is given as about 7 minutes per side, but thickness matters. Look for browned sides and chicken that's completely cooked through before you take it off the heat.
Get to know the ingredients
Fresh lemon juice does two jobs
The lemon juice seasons the chicken while it marinates and also becomes the bright dressing for the finished salad. Keep the reserved half untouched so it stays safe for drizzling.
Thighs or breasts both work
Use boneless, skinless chicken thigh fillets, or chicken breasts if you prefer. Cook the pieces until browned and completely cooked through.
Dry the Romaine well
Washed and dried Romaine matters here because the salad is dressed with a lemony oil mixture. Wet leaves can water it down and keep the dressing from clinging nicely.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Lemon Herb Chicken Salad Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Let the chicken rest before slicing, then lay it over the salad and drizzle with the reserved dressing. Serve the lemon wedges alongside so each plate can get a final squeeze.
A little more help as you go
Use only the reserved dressing at the end
The dressing for the salad is the half that was refrigerated before the chicken went in. Don't use the marinade from the dish with the raw chicken for drizzling.
Optional onion means optional
The red onion is listed as optional, so leave it out if you want the salad softer and more mellow. If you use it, slice it before assembling the salad bowl.
A few questions you might have
Can I marinate the chicken longer than 30 minutes?
Yes. Marinate for 15 to 30 minutes, or up to two hours in the refrigerator if you have time. You can also marinate the chicken up to 24 hours ahead.
Can I cook the chicken without a grill?
Yes. Alongside the skillet or grill method over medium-high heat, you can bake the chicken thighs at 400°F (200°C) for about 20 to 25 minutes, or until cooked through and juicy.
Should the bacon go in raw or cooked?
The ingredients call for diced bacon that has been trimmed of rind and fat, and the salad ingredients are prepared and mixed while the chicken marinates. Follow your bacon's state as prepared for the salad; the steps don't add a separate bacon-cooking stage.
Can I prep the salad ahead?
You can wash and chop the lettuce and vegetables ahead, but keep them in an airtight container without the dressing so they stay crisp. Slice the avocado right before eating if you can.
Can I use something besides chicken?
The lemon herb marinade works with shrimp or salmon fillets too. For shrimp, keep the marinating time to 15 minutes so the acid doesn't start to cook them.
Any more cooking tips?
Make Ahead You can marinate the chicken up to 24 hours in advance—the longer, the better! You can also wash and chop your lettuce and veggies ahead of time, but store them in an airtight container without the dressing to keep them crisp. Avocado Tip If you are prepping this for lunch the next day, slice the avocado right before eating. If you must slice it early, toss the slices in extra lemon juice to prevent them from turning brown. Protein Swaps This lemon herb marinade is magic. It works perfectly with shrimp (prawns) or salmon fillets. If using shrimp, marinate for only 15 minutes to avoid “cooking” them in the acid. Dairy-Free Option Simply omit the feta or swap it for a dairy-free almond feta alternative. The avocado adds enough creaminess that you won’t miss it too much! Storage Leftover salad without the dressing and avocado keeps well in the fridge for up to 2 days. Once dressed, it’s best eaten immediately. Don’t have a Grill? No stress. You can bake the chicken thighs at 400°F (200°C) for about 20-25 minutes, or until cooked through and juicy.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
