Print

Irresistible Honey Lemon Grilled Chicken Salad

honey lemon grilled chicken salad - featured image
Print Recipe

A quick and healthy salad featuring juicy grilled chicken marinated in a honey lemon blend, served over crisp mixed greens with a light citrus vinaigrette. Perfect for a nutritious lunch or light dinner.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 ounces / 340 grams)
  • 2 tablespoons honey (preferably raw honey)
  • 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (extra virgin)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano (optional)
  • 4 cups mixed salad greens (baby spinach, arugula, romaine blend)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup toasted walnuts or pecans
  • 2 tablespoons olive oil (for vinaigrette)
  • 1 tablespoon honey (for vinaigrette)
  • 2 tablespoons freshly squeezed lemon juice (for vinaigrette)
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste (for vinaigrette)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together honey, lemon juice, minced garlic, olive oil, salt, black pepper, and oregano until fully combined.
  2. Marinate the Chicken: Place chicken breasts in the bowl or a resealable plastic bag. Pour marinade over the chicken, ensuring it’s well-coated. Refrigerate for at least 20 minutes and up to 1 hour.
  3. Preheat Your Grill or Pan: Heat grill or grill pan over medium-high heat until hot, about 5 minutes.
  4. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Avoid pressing down on the chicken.
  5. Rest the Chicken: Transfer chicken to a plate and let rest for 5 minutes before slicing.
  6. Prepare the Salad Base: Toss mixed greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
  7. Make the Vinaigrette: Whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.
  8. Assemble the Salad: Slice rested chicken into thin strips. Toss salad greens with vinaigrette, top with sliced chicken, then sprinkle crumbled feta and toasted nuts over the top.

Notes

Marinate chicken between 20 minutes and 1 hour to avoid the lemon juice ‘cooking’ the meat. Pat chicken dry before grilling to prevent flare-ups. Use a meat thermometer to ensure chicken reaches 165°F for safe consumption. Let chicken rest after grilling to keep it juicy. Prepare vinaigrette last minute to keep greens fresh. Can substitute chicken thighs or other proteins like shrimp or tofu. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: honey lemon grilled chicken salad, healthy lunch, grilled chicken salad, easy salad recipe, honey lemon marinade, quick salad, nutritious lunch

Find it online: https://tempotaste.com/irresistible-honey-lemon-grilled-chicken-salad-recipe-easy-healthy-lunch-idea/