Description
A bright and easy lemon chicken salad, perfect for weeknight meals or packed lunches.
Ingredients
Scale
- 450 g (1 lb) boneless, skinless chicken breasts or thighs
- 1 tsp kosher salt
- 2 medium lemons, zested and juiced (about 60 ml / 4 tbsp)
- 120 g (1/2 cup) good-quality mayonnaise
- 1 tsp Dijon mustard
- 30 ml (2 tbsp) extra-virgin olive oil
- 15 g (1/2 cup packed, chopped) fresh parsley and dill
- 90 g (1 cup) finely diced celery
- 40 g (1/4 cup) finely minced red onion
- 1 tsp honey or maple syrup
- 1/4 tsp black pepper (or to taste)
- Optional: 30 g (1/3 cup) toasted sliced almonds or chopped walnuts
- Optional: grapes or diced apple
Instructions
- Lightly brine the chicken: Pat chicken dry and season with 3/4 tsp kosher salt and 1/4 tsp sugar. Let rest 10 minutes.
- Sear the chicken: Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high heat until shimmering. Sear chicken for 3–4 minutes per side. Transfer to a plate and rest 5 minutes.
- Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon, olive oil, honey, black pepper, and kosher salt until smooth.
- Prepare the vegetables and herbs: Finely dice celery and red onion. Chop parsley and dill. Combine in a medium bowl.
- Toss and finish: Add sliced chicken, pour dressing over, and toss until coated. Let rest for 10–15 minutes before serving.
Notes
For best results, use fresh lemons and a good-quality mayonnaise. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 32g
- Cholesterol: 110mg