Warm Lemon & Thyme Chicken Salad
This lemony thyme chicken salad is a burst of vibrant flavor and colors, perfect for a light and refreshing meal. Tender chicken strips, infused with zesty lemon and aromatic thyme, are pan-fried until golden and juicy. Tossed with a medley of mixed greens, red onions, and black olives, this salad is a delightful combination of textures and tastes. The bright and tangy dressing, made with the pan juices, lemon juice, and garlic, ties everything together beautifully. Enjoy this salad with a side of crusty bread for a satisfying and flavorful dish that will leave you feeling nourished and content.
— Constant Cookbook
Ingredients
- 4 boneless skinless chicken breasts , cut into strips
- zest and juice of 1 lemon
- 1 tsp dried or a few sprigs of fresh thyme
- 3 tbsp oil
- 150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
- 1 small red onion , halved and thinly sliced
- squeeze of garlic paste or 1 garlic clove , crushed
- handful pitted black olives , halved
Instructions
- Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
- Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 245 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.72 milligram of sodium
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