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Lemon Herb Chicken Salad with Arugula

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salads
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken
  • 2 large boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Zest of 1 lemon
  • For the Salad
  • 4 cups fresh arugula
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • For the Lemon Vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper, to taste

Instructions
 

  • Preheat a skillet over medium heat and add olive oil.
  • Season chicken with oregano, thyme, garlic powder, salt, pepper, and lemon zest.
  • Cook chicken 6–8 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from skillet and let rest 5 minutes.
  • Slice chicken into strips or bite-sized pieces.
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for the vinaigrette.
  • In a large salad bowl, combine arugula, cherry tomatoes, cucumber, red onion, and parsley.
  • Top salad with sliced chicken and drizzle with lemon vinaigrette. Toss gently to coat evenly.
  • Serve immediately.