Description
Bright and easy weeknight meal featuring zesty lemon, warm seared chicken, and crisp greens.
Ingredients
Scale
- 450 g skinless, boneless chicken breasts
- 30 ml olive oil for searing
- 60 ml olive oil for dressing
- 2 medium lemons
- 45 g mayonnaise
- 60 g Greek yogurt
- 5 g Dijon mustard
- 5 g honey
- 1 small clove garlic, minced
- 150 g mixed salad leaves
- 1 medium cucumber, sliced
- 150 g cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 15 g fresh herbs (parsley and dill), chopped
- 30 g toasted nuts (almonds or walnuts), optional
- Salt and black pepper to taste
Instructions
- Pound and season the chicken. Place the chicken breasts between plastic wrap and pound to an even thickness. Rub with olive oil, salt, and pepper. Let rest for 5 minutes.
- Make the lemon dressing. Combine olive oil, lemon juice, mayonnaise, Greek yogurt, Dijon mustard, honey, minced garlic, and lemon zest in a bowl. Whisk until smooth.
- Toast nuts and prep greens. Toast nuts in a dry skillet for 3–4 minutes. Toss greens, cucumber, tomatoes, onion, and herbs in a bowl. Drizzle half the dressing and toss to coat.
- Sear the chicken. Heat a skillet, add oil, and sear chicken for 4–6 minutes on each side until cooked through. Rest for 5 minutes before slicing.
- Slice and assemble. Slice the chicken, arrange dressed greens on plates, top with chicken, sprinkle nuts, and add any pan juices or remaining dressing. Serve with lemon wedges.
- Final seasoning and serve. Adjust seasoning, serve immediately for best texture.
Notes
Rest the chicken before slicing to retain moisture. Store dressed salad and chicken separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg