I love fresh vibrant salads that are crispy with a tiuch of tangy and sweet. There are so many variations of salads and different ways to serve them. Appetizer salads are served as a first course of the meal, side salads accompany a main course while a main course salad contain portions of protein like eggs, cheese, legumes, fish and even meat. Dessert salads on the other hand contain fruits, topped with whipping cream or/and sweeteners. You can add so many ingredients to your salad, from green beans, cucumber, beet root, peppers, parsley, tomatoes, olives, onions, avocado, carrots and mushrooms. For a tasty flavor and texture, you can add nuts, berries, seeds, edible flowers, cheeses, hard boiled eggs, shrimp and even bacon. Now that I have given you plenty of options when it comes to making salads, why not get your creative juices going with your favourite add ins and toppings. Also I love to hear from you guys, leave a comment, let me know what you would like me to cook next on Facebook, Twitter, Pinterest, Instagram, and Youtube
INGREDIENTS
1 Cup Green Salad Leaves
1 Cup Stir Fry Chicken Breast
1 Yellow Bell Pepper
1 Onion
1 Tomato
Pinch Salt
LEMON PEPPER DRESSING
1 Tablespoon Black Pepper
1/4 Cup Vegetable Oil
Juice From 2 Lemons
2 Tablespoons Honey
1/8 Teaspoon Salt
METHOD
Clean the green salad leaves, shake off any excess water. Roughly chop the greens with your hands and lay on a plate
Add thinly sliced onions. I soak in red wine vinegar to add some flavour and also remove the acidic bitter taste
Arrange thinly sliced yellow bell peppers ontop of the onions
Arrange thinly sliced tomatoes ontop of the bell peppers
Add the stir fry chicken breast ontop of the tomatoes
To make the salad dressing. Add juice of the two lemons in small bowl, add black pepper and honey. Whisk until the honey dissolves completely. Slowly drizzle in the vegetable oil as you vigorously whisk. Once all the oil is added, pour the mixture in a jar with lid and shake until the oil emulsifies.
Pour the dressing onto the chicken salad mix and toss
So crunchy, fresh and vibrant
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CHICKEN SALAD WITH LEMON PEPPER DRESSING
Prep time: 10 Minutes
Cook time: 05 Minutes
Total time: 15 Minutes
Yield: 2 Servings
Ingredients
- 1 Cup Green Salad
- 1 Cup Chicken Breast cooked
- 1 Yellow Bell Pepper
- 1 Onion
- 1 Tomato
- 1 Tablespoon Black Pepper
- 1/4 Cup Vegetable Oil
- 2 Lemons
- 2 Tablespoons Honey
- Salt to taste
- Clean the green salad leaves, shake off any excess water. Roughly chop the greens with your hands and lay on a plate. Add thinly sliced onions. I soak in red wine vinegar to add some flavour and also remove the acidic bitter taste
- Arrange thinly sliced yellow bell peppers on top of the onions. Arrange thinly sliced tomatoes on top of the bell peppers. Add the stir fry chicken breast on top of the tomatoes
- To make the salad dressing. Add juice of the two lemons in small bowl, add black pepper and honey. Whisk until the honey dissolves completely. Slowly drizzle in the vegetable oil as you vigorously whisk. Once all the oil is added, pour the mixture in a jar with lid and shake until the oil emulsifies.
- Pour the dressing onto the chicken salad mix and toss. Serve the salad immediately. So crunchy, fresh and vibrant
Chicken Salad with Lemon Pepper Dressing – FAQs
1. What kind of chicken works best?
Use grilled, roasted, or poached chicken breast for a lean option. Leftover rotisserie chicken also works well for added flavor and convenience.
2. What’s in the lemon pepper dressing?
A simple, tangy dressing typically includes:
- Fresh lemon juice & zest
- Olive oil
- Cracked black pepper
- Honey or Dijon mustard (optional, for balance)
- Salt, garlic, and herbs (like parsley or thyme)
3. What vegetables pair well with this salad?
Great base and mix-ins include:
- Leafy greens (romaine, spinach, arugula)
- Cucumbers, cherry tomatoes, red onion
- Bell peppers, avocado, shredded carrots
4. Can I make it ahead of time?
Yes! Store the salad and dressing separately. Add dressing just before serving to avoid sogginess.
5. Is it suitable for meal prep?
Absolutely. Layer ingredients in a jar or container with dressing at the bottom, followed by chicken and hardy vegetables, and greens on top.
Nutrition Card – Approx. per 1 serving (1/4 of recipe)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–350 kcal | — | Varies by portion and dressing |
| Protein | 25–30 g | 50–60% | From chicken |
| Carbohydrates | 5–10 g | 2–3% | Mostly from vegetables |
| Sugars | 2–4 g | — | From lemon and optional honey |
| Fat | 18–22 g | 28–34% | Mainly from olive oil |
| Fiber | 2–4 g | 8–16% | Higher with greens & vegetables |
| Vitamin C | High | From lemon juice & veggies | |
| Sodium | Moderate | Adjust with seasoning |
Dietary Compatibility & Tips
| Diet Type | Compatible? | Customization |
|---|---|---|
| Gluten-Free | ✅ Yes | Ensure seasonings are GF |
| Low-Carb/Keto | ✅ Yes | Naturally low in carbs |
| Dairy-Free | ✅ Yes | No dairy in standard recipe |
| Paleo | ✅ Yes | If honey is used minimally |
| Vegan | ❌ No | Swap chicken for chickpeas or grilled tofu |
| Nut-Free | ✅ Yes | Avoid nut-based toppings |
Flavor & Texture Boost Ideas:
- Add toasted sunflower seeds or pumpkin seeds for crunch
- Include feta cheese or parmesan shavings for a savory lift
- Mix in quinoa or farro to turn it into a heartier grain bowl
- Try a Greek yogurt-lemon dressing for extra creaminess
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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