Description
A bright and easy weeknight meal featuring tender chicken, toasted almonds, and a vibrant lemon dressing.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- 1½ tsp (8 g) kosher salt
- ½ tsp (1 g) black pepper
- 2 medium lemons, zested and juiced
- 120 ml (½ cup) extra-virgin olive oil
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) Dijon mustard
- 1 small clove garlic, minced
- 60 ml (¼ cup) Greek yogurt or mayonnaise (optional)
- 60 g (½ cup) toasted sliced almonds
- 120–160 g (4–6 cups) mixed salad greens
- ½ small red onion, thinly sliced (optional)
- Optional add-ins: cherry tomatoes, cucumber ribbons, crumbled feta
Instructions
- Prep the chicken and season: Pat chicken dry and season with salt and pepper. Let sit 5 minutes.
- Toast the almonds and make dressing: Toast almonds in a dry skillet for 2–3 minutes. In a jar, combine lemon juice, zest, olive oil, mustard, honey, garlic, and salt; shake until emulsified.
- Sear and finish the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes on each side until golden. Transfer to oven at 180°C (350°F) for 6–8 minutes until cooked through. Rest for 5 minutes.
- Assemble the salad: Toss mixed greens with half the dressing, arrange on a platter, slice chicken and place over greens, scatter almonds and onion, drizzle with remaining dressing.
- Final seasoning and serve: Adjust seasoning with salt or lemon juice and serve immediately.
Notes
For best results, use an instant-read thermometer to ensure chicken is cooked perfectly. The dish can be made ahead and keeps well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg