A lemony chicken salad

As the warmer weather starts to make it’s presence felt, so I start to want to eat fresher lighter meals. More salad, less cooking. Loads of fresh salad greens, with a bit of delicious avocado for fat and some marinated succulent chicken. Ideally seared on the barbeque to add extra caramelisation and smoke to the mix.

To finish it off, a few new season potatoes, lightly boiled , so fresh herbs for an extra flavour punch, and a zesty vinaigrette.


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Chicken in the pan

500g boneless chicken thigh, ideally free range
Juice of 2 lemons
Salt/pepper to season

Salad greens (I used a combination of baby cos and spinach)
1 avocado diced
1/2 telegraph cucumber diced
1/4 red onion finely sliced
1 punnet cherry tomatoes, halved
8 small new season potatoes, halved and boiled until tender
Large handful coriander and mint leaves

2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
1/2 Tbsp Dijon mustard

  1. Place chicken in non-reactive dish, pour over lemon juice. Cover and leave to marinade for minimum 30 minutes.
  2. Remove chicken from lemon juice and season liberally with salt and pepper
  3. Heat barbeque or heavy cast iron griddle pan until very hot, sear chicken then cook until chicken is no longer pink in the middle
  4. Combine salad ingredients on a large platter. Slice chicken and arrange amongst salad greens.
  5. To make vinaigrette, combine all ingredients in a suitable container and blend together with a hand blender until emulsified. Alternatively shake together in a jar until combined.
  6. Pour over vinaigrette, season with salt and pepper and serve while chicken is still warm.


  • This salad works well with any salad vegetables you have to hand that are in season. You could also add steamed, chilled asparagus spears, or chargrilled slices of courgette.
  • You could change out the potatoes for croutons, or if you’re keen on a lower carb option, omit altogether.
  • The rough recipe for vinaigrette is 1 part acid to 3 parts oil. You can change out the red wine vinegar for lemon juice, balsamic vinegar or rice wine vinegar, and then change out the oil accordingly (a more neutral oil for an Asian vinaigrette twist).
  • Using a hand blender to emulsify the vinaigrette results in a more stable emulsification. I’ve found that using this method means my vinaigrette does not seperate when I store it.

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