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lemon chicken salad

Healthy Lemon Chicken Salad with Roasted Peppers

This recipe makes a healthy delicious lemon chicken salad. The salad includes roasted red peppers along with regular salad ingredients and is finished with a lemon vinaigrette dressing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Author: Andrea
Servings: 3 servings
Calories: 477kcal

Ingredients

For the Chicken

  • 2 chicken breast fillets (approximately 300g raw weight)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 2 tablespoon lemon juice (squeezed from a fresh lemon)
  • 1 teaspoon soy sauce (reduced sodium)
  • 1 tablespoon olive oil

For the Salad

  • 1 whole red bell pepper (sliced into strips)
  • 200g romaine lettuce (chopped)
  • 100g cucumber (sliced)
  • 120g cherry tomatoes (halved)
  • 1 small red onion (sliced)
  • 50g pecan nuts (chopped)
  • 50g parmesan (grated)

For the Lemon Vinaigrette Dressing

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoon olive oil extra vigin
  • 1 teaspoon honey

Instructions

  • Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
  • Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking sheet with baking paper or foil. Place the chicken onto one side of the tray and add the sliced red peppers to the other side of the tray. Bake them both for 20 – 25 or until the chicken is cooked through. Once the chicken and red peppers are cooked, remove from the oven and set aside to cool. Slice the chicken once it cools.
  • Prepare the dressing by mixing the dressing ingredients together then set it aside. Assemble the salads by adding the romaine lettuce, cucumbers, cherry tomatoes and red onions to the salad bowls. Add the sliced chicken and roasted red peppers then sprinkle on the chopped pecans and grated parmesan. Pour on the dressing and serve.