I'm excited to share with you one of my favorite summer dishes: Grilled Lemon Chicken Salad. This delightful recipe combines the tantalizing goodness of grilled chicken with the vibrant flavors of fresh lemons and crisp, colorful vegetables. It's a harmonious medley of textures and tastes that will leave you craving more.
Grilled Lemon Chicken Salad is not only a feast for the palate but also a wholesome and nutritious meal. The succulent chicken breasts are marinated in a tangy lemon-infused mixture, resulting in a tender and flavorful protein component. Paired with a bed of crisp salad greens, juicy cherry tomatoes (optional), and perhaps some crunchy cucumbers, this salad is a celebration of freshness.
The citrusy zest of the lemon not only adds brightness to the chicken but also brings out the natural flavors of the accompanying ingredients. Tossed in a light dressing that perfectly balances tanginess and creaminess, each bite of this salad is a burst of refreshing and satisfying flavors. Whether you're looking for a quick and healthy lunch, a vibrant side dish, or a complete meal in itself, Grilled Lemon Chicken Salad ticks all the boxes.
Stay tuned as I guide you through the simple steps to prepare this delicious salad, offering tips and variations along the way to suit your taste preferences. So gather your ingredients, fire up the grill, and let's embark on a culinary adventure with Grilled Lemon Chicken Salad that will leave you craving the taste of summer all year round.
This simple and tasty grilled lemon chicken salad makes a substantial meal or terrific for sharing at gatherings. It’s light, healthy and beaming with Mediterranean flavor!
Heat oven to 400F (200C)
Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 mins, until the chicken is cooked then chop the chicken.
Heat the coconut oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
Divide the rocket over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves. Enjoy you meal!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
