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Rosemary Chicken Salad

Rosemary Chicken Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 1½ lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1½ tbsp fresh rosemary finely chopped
  • 2 garlic cloves minced
  • Zest of 1 lemon
  • ¾ tsp salt
  • ½ tsp black pepper
  • For the Salad
  • 6 cups mixed greens
  • 1 cup cherry tomatoes halved
  • 1 cup sliced cucumber
  • ¼ cup thinly sliced red onion
  • For the Dressing
  • ¼ cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • Salt & pepper to taste

Method
 

  1. Mix chicken with olive oil, rosemary, garlic, lemon zest, salt, and pepper.
  2. Cook chicken in a hot skillet or grill for 6–7 minutes per side.
  3. Rest chicken for 5 minutes, then slice thinly.
  4. Whisk dressing ingredients until smooth.
  5. Assemble salad, top with chicken, drizzle dressing, and toss gently.

Notes

  • Use fresh rosemary for best flavor.
  • Let chicken rest before slicing.
  • Store dressing separately for meal prep.
  • Taste and adjust seasoning before serving.