Lemon Herb Chicken Salad with Avocado and Corn

Name: Lemon Herb Chicken Salad with Avocado and Corn
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Ingredients: 1 large chicken breast; 120 g bacon; 8 cup cos / romaine lettuce; 1 cup cherry tomatoes; 1 medium avocado; 1/2 red onion; 3/4 cup corn kernels; 2 tbsp finely chopped dill; 1 large garlic clove; 2 tsp lemon zest; 3 tbsp lemon juice; 1 tbsp honey; 1 tsp Dijon mustard; 3 tbsp extra-virgin olive oil; 1/2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

A vibrant and refreshing salad featuring tender marinated chicken, creamy avocado, and sweet corn tossed in a zesty lemon-dill dressing. This high-protein meal is perfect for a healthy lunch or a light summer dinner that's packed with flavor.

Servings2 Portions

Prep Time15 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

large chicken breast
1
bacon
120 g
cos / romaine lettuce
8 cup
cherry tomatoes
1 cup
medium avocado
1
red onion
0.5
corn kernels
0.8 cup
finely chopped dill
2 tbsp
large garlic clove
1
lemon zest
2 tsp
lemon juice
3 tbsp
honey
1 tbsp
Dijon mustard
1 tsp
extra-virgin olive oil
3 tbsp
olive oil
0.5 tbsp
salt
0.5 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Prepare the dressing: In a small jar, combine the lemon zest, 2 tablespoons of lemon juice, honey, Dijon mustard, extra-virgin olive oil, and minced garlic. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then shake vigorously until well emulsified.

Marinate the chicken: Place the chicken breast in a bowl. Add 2 tablespoons of the prepared dressing and 1 tablespoon of extra lemon juice. Season with an additional pinch of salt and pepper, toss to coat, and let marinate for at least 20 minutes (or up to 24 hours in the refrigerator).

Cook the chicken: Heat 1/2 tablespoon of olive oil (or bacon fat) in a non-stick skillet over medium-high heat. Add the chicken and cook until golden and cooked through. Cook for about 2 minutes per side for halved breasts, or 4 minutes per side for thighs.

Rest and slice: Transfer the cooked chicken to a plate and cover loosely with foil. Let it rest for 3 minutes to retain its juices, then slice it into strips.