Super-Greens Chicken Salad with Fresh Herb Dressing
A bright, nourishing salad of tender chicken, mixed super-greens, and a zesty fresh herb dressing. It is ideal for a light lunch or easy supper with plenty of freshness and textur…
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Servings: 4 | Prep: 20 min | Cook: 12 min | Total: 32 min
Tags: chicken, fresh herbs, healthy, high protein, light lunch, salad
Ingredients
- 500.0 g chicken breast fillets (boneless, skinless, evenly sized if possible)
- 3.0 tbsp olive oil (divided)
- 1.0 tsp fine sea salt (plus extra to taste)
- 0.5 tsp black pepper (freshly ground, plus extra to taste)
- 180.0 g mixed super-greens (such as spinach, rocket, watercress, and kale)
- 1.0 cucumber (small, thinly sliced)
- 1.0 avocado (ripe, sliced)
- 4.0 spring onions (thinly sliced)
- 20.0 g fresh parsley (roughly chopped)
- 15.0 g fresh basil (roughly chopped)
- 10.0 g fresh dill (roughly chopped)
- 3.0 tbsp lemon juice (freshly squeezed)
Instructions
- Pat the chicken dry, then season both sides evenly with the salt and black pepper, drizzle with 1 tablespoon of olive oil, and leave it to sit at room temperature for 10 minutes so it cooks more evenly.
- Whisk the remaining 2 tablespoons of olive oil with the lemon juice, Dijon mustard, Greek yogurt, garlic, parsley, basil, dill, and honey in a bowl until smooth and light green, then season with a small pinch of salt and a few grinds of pepper and taste for a bright, balanced finish.
- Heat a frying pan over medium heat for 1 minute, then add the chicken and cook for 5 to 6 minutes on the first side until lightly golden at the edges and releasing easily from the pan.
- Turn the chicken, reduce the heat to medium-low, and cook for 4 to 6 minutes more until the thickest part feels firm but still springy and the juices run clear.
- Transfer the chicken to a plate and rest it for 5 minutes so the meat stays tender, then slice it across the grain into thick strips while still slightly warm.
- Combine the mixed super-greens, cucumber, spring onions, and half of the pumpkin seeds in a large bowl, add 3 to 4 tablespoons of the dressing, and toss gently until the leaves are lightly coated but not weighed down.
- Taste the dressed greens and add another small pinch of salt or extra lemon juice if needed so the salad tastes fresh and well seasoned before serving.
- Arrange the salad on plates, top with the sliced chicken and avocado, then spoon over a little more dressing and scatter with the remaining pumpkin seeds for crunch.
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