Lemon Chicken Salad

• servings: 2 servings
• active time: 15 minutes
• total time: 23 minutes

Ingredients

2 tsp lemon zest

2 tbsp lemon juice

1 tbsp honey

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

1 large garlic clove (, minced)

1/2 tsp salt + 1/4 tsp black pepper

1 large chicken breast (, halved horizontally* OR 2 boneless skinless chicken thighs)

1 tbsp lemon juice (, extra)

Salt and pepper

1/2 tbsp olive oil

2 tbsp finely chopped dill

8 cups cos/romaine lettuce (, chopped, or other lettuce of choice, Note 2)

1 cup cherry tomatoes (, halved)

1 medium avocado (, quartered and sliced thickly)

1/2 red onion (, small, finely sliced)

3/4 cup corn kernels (, fresh or canned drained)

120g/ 4 oz bacon (, cooked then chopped, optional)

Directions

Dressing:

Place Dressing ingredients in a jar. Shake well.

Chicken:

Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.

Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.

Transfer to plate, cover loosely with foil for 3 minutes. Slice.

Salad:

Add dill into remaining dressing. Shake.

Place remaining salad ingredients in a bowl. Top with chicken.

Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

Nutrition

• Calories: 587 kcal