Sometimes I don’t want to make something complicated for lunch. All I want is something filling, fresh, and easy enough I don’t need to spend a lot of time in the kitchen.
This lemon chicken breast salad is one of those easy meals.
It uses fresh tomatoes, cucumber, red pepper, parsley and mint and cooked chicken breast. A splash of lemon juice brings it all together without the need for a heavy dressing.
What I love about this kind of meal is that you can make the chicken ahead of time and just throw it all together when you are ready to eat.
If you have some cooked chicken in the fridge this can be a really quick meal to throw together
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Easy • Fresh • High-Protein
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🕒 10 mins | 👩🍳 1 Serving | 🍗 100g Chicken | 🥗 No-Cook Assembly |
Ingredients:
- 100g cooked chicken breast, chopped or sliced
- 2 tomatoes, chopped
- ½ red bell pepper, sliced
- ½ cucumber, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Fresh lemon juice, to taste
- A small pinch of salt, and black pepper [optional]
How to:
1. Prepare the Chicken
- Start with 100g of cooked chicken breast.
- You can use freshly cooked chicken or leftover chicken that has been properly refrigerated.
- Cut or shred the chicken into bite-sized pieces so that it's easier to mix with the vegetables. [I prefer to cut it into bite-sized pieces because you get a little chicken in almost every bite]
2. Prepare your tomatoes, red bell pepper, and cucumber.
- The technique here is to have the same size of your meat; I turn it into bite-sized pieces as well 😂.
- BUT, you don't have to make everything perfectly uniform. This is meant to be an easy everyday salad, so don't worry too much about making it look restaurant-perfect.
3. Add your chopped parsley and mint.
- Mint gives it a slightly cooling flavor, while parsley adds a fresh, earthy taste.
4. Combine Everything
- Place the chicken and vegetables into a bowl. Add the parsley and mint, then gently mix everything together.
5. Final touch! Squeeze fresh lemon juice over the salad.
- Start with a small amount and taste it before adding more. [your preference - I always squeeze half a lemon]
- Add a little salt and black pepper if you like.
| Nutrient | Amount (Per Serving) |
|---|---|
| Serving Size | 1 chicken salad bowl |
| Calories | ~250 kcal |
| Protein | ~34 g |
| Carbohydrates | ~15 g |
| Fat | ~6 g |
Disclaimer: Nutrition values are estimates and may vary depending on the size of the vegetables, type of chicken used, and the amount of lemon juice and seasonings added.
Recipe Notes 📣
- This recipe is particularly convenient if you already have cooked chicken in the refrigerator. [leftover chicken]
- If you don't have fresh mint, because sometimes it gets out of stock at the grocery store or you can't go outside, you can make the salad with parsley alone or replace the mint with another fresh herb you enjoy.
- You can serve the chicken salad with a small portion of rice, potatoes, whole-grain bread, or another carbohydrate. [Smash potatoes for me or bread will do - but it's up to your preference]
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breast?
Yes, chicken breast keeps the recipe leaner, but cooked chicken thigh can also work if that's what you have available.
- Can I add lettuce to this chicken salad?
Yes. Adding lettuce, spinach, or mixed salad greens is an easy way to make the serving larger without making the recipe complicated - whichever is available
- What dressing goes well with lemon chicken salad?
You can keep it very simple with lemon juice or add a little olive oil, balsamic vinegar or a light homemade dressing.
- Is this a good meal-prep recipe?
Yes, especially if the chicken is prepared ahead of time. However, you don’t want a soggy salad, so keep the veggies and dressing in separate containers until you’re ready to serve.
Just a disclaimer - this isn’t originally mine; this came from other sources, people and so on.
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