Ina Garten Lemon Chicken Salad
Adapted from Ina Garten Cooks
The key to this lemony fresh take on chicken salad is marinating first in lemon juice, then roasting. You won’t believe the difference—this is no run-of-the-mill grocery store chicken salad, especially with organic lemons from Sam Putt Citrus! Don’t forget a croissant or bagel to serve, or enjoy on a bed of lettuce!
INGREDIENTS
For the chicken:
4 boneless, skinless chicken breasts
⅓ cup olive oil
1 teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh or 1 tsp dried rosemary or thyme (optional)
For the salad:
5–6 ounces arugula or mixed greens
1 avocado, sliced (optional)
Shaved parmesan, goat cheese or shredded cheddar (optional)
Toasted almonds, walnuts, or pine nuts (optional)
For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup (optional)
Himalayan salt and black pepper to taste
INSTRUCTIONS
STEP 1: MARINATE AND ROAST THE CHICKEN
Preheat oven to 400°F (200°C).
In a bowl, whisk lemon juice, olive oil, garlic, salt, pepper, and rosemary. Place chicken breasts in a dish or bag, pour over the marinade, and let sit for 30 minutes (or refrigerate for up to 6 hours).
Transfer to a sheet pan and roast for 25–30 minutes, or until the chicken is cooked through (internal temp: 165°F). Let rest for 10 minutes, then slice thinly.
Step 2: Make the Vinaigrette
In a small bowl or jar, whisk together lemon juice, Dijon mustard, olive oil, honey (if using), salt, and pepper until emulsified.
Step 3: Assemble the Salad
Place arugula or greens in a large serving bowl or platter. Top with sliced chicken, avocado, parmesan (if using), and toasted nuts.
