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Winter Spa Salad Lemon Chicken

Winter Spa Salad Lemon Chicken

A rejuvenating yet satisfying salad featuring lemon-marinated chicken served over a bed of mixed winter greens and colorful vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup extra virgin olive oil (divided)
  • 4 garlic cloves, minced
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 8 cups mixed winter greens (kale, spinach, arugula)
  • 2 cups radicchio, chopped
  • 1 cup red cabbage, shredded
  • 1 large cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 cup fresh dill, chopped
  • Salt and black pepper to taste

Method
 

  1. Prepare the marinade by whisking together lemon juice, lemon zest, 1/4 cup olive oil, minced garlic, honey, Dijon mustard, salt, and pepper.
  2. Marinate the chicken in half of the marinade for at least 30 minutes.
  3. Cook the chicken in a skillet or grill pan over medium-high heat for 6-7 minutes per side until cooked through.
  4. Combine mixed greens, radicchio, red cabbage, cucumber, and cherry tomatoes in a large bowl.
  5. Assemble the salad by dividing greens among plates, topping with sliced chicken, avocado, and fresh dill.
  6. Drizzle with the reserved lemon dressing and serve immediately.

Notes

Don't skip the resting time after cooking the chicken. Massage kale with salt to reduce bitterness. Use a meat thermometer to ensure chicken is cooked to 165°F.