Lunch · 18 minutes
Lemon Herb Chicken Salad
Bright, herby, and crisp. Built around leftover roast chicken — or a quick pan-sear if you are starting from scratch.
- Calories
- 430
- Protein
- 38g
- Carbs
- 14g
- Fat
- 24g
lunchhigh-proteingluten-free
Method
- 1
Pat the chicken dry, season with salt and pepper, and sear in a hot pan with a little oil — about 4 minutes per side. Rest 5 minutes, then slice.
- 2
Whisk lemon juice, zest, Dijon, and olive oil with a pinch of salt.
- 3
Toss greens, onion, and herbs with two-thirds of the dressing.
- 4
Top with sliced chicken and drizzle with the remaining dressing.
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