Lemony Chicken Salad

Chicken Salad

This is an easy main course salad with Grilled Chicken Breasts and Stir-Fried Veggies.


  • 2 chicken breasts, boneless, skinless, (12oz, 360gr)
  • 5 tbs fresh lemon juice
  • 3 tbs olive oil
  • lettuce – enough for 2 main course salads
  • 5oz (150gr) green beans, trimmed, cut into 1″ (2.5cm) lengths
  • 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
  • 1/2 red bell pepper. cut into sticks
  • 4oz (125gr) mushrooms, trimmed, sliced
  • 2oz (60gr) feta cheese, crumbled
  • 2 tbs freshly snipped chives
  • 2 tbs freshly snipped basil – lemon basil would be wonderful if you have any
  • Honey Mustard Vinaigrette:
  • 1 1/2 tbs honey
  • 1 1/2 tbs course grain mustard
  • 1 1/2 tbs lemon juice
  • 4 tbs salad olive oil


  • In small bowl whisk together 4 tbs lemon and 2 tbs olive oil.
  • Pour over chicken and marinate for 15 minutes.
  • Prepare lettuce, tear and put into a large salad bowl.
  • Heat 1 tbs olive oil and 1 tbs lemon juice in a medium nonstick skillet until sizzling.
  • Add mushrooms, beans, peppers and quickly stir-fry for 2 minutes.
  • Remove and set aside.
  • Cook chicken breasts on barbecue grill for 10 – 15 minutes, turning once, or until done.
  • Remove chicken and slice.
  • Honey Mustard Vinaigrette
  • In small bowl whisk together the honey, mustard and lemon juice.
  • Slowly whisk in oil.  It will be fairly thick.
  • To assemble
  • Toss lettuce with some of the vinaigrette.
  • Add all remaining ingredients and toss gently.
  • Drizzle with a bit more vinaigrette and serve, with any remaining vinaigrette on the side.


Only add about half of the vinaigrette to start, then taste and adjust. It’s easy to add more….


Keywords: grilled chicken breasts, main course salads, honey mustard vinaigrette

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