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Lemon Chicken Chopped Salad Recipe with Soy Vinaigrette

Fresh summer vegetables are in full swing in the chopped salad that is served up with sliced lemon chicken and a soy vinaigrette.
Course Salad
Cuisine American
Keyword chopped salad
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 12 hours
Total Time 50 minutes
Servings 6

Ingredients

For the Lemon Chicken:

  • 1 cup of oil
  • ¼ cup of soy sauce
  • juice of 1 lemon
  • 2 tablespoons of Worcestershire sauce
  • 4 to 6 thyme sprigs
  • 3 chicken breasts

For the Soy Vinaigrette:

  • ½ cup of oil
  • 1 ½ tablespoon of soy sauce
  • 3 tablespoons of red wine vinegar
  • 1 teaspoon of honey

For the Chopped Salad:

  • 1 head of small diced romaine lettuce
  • 1 head of small diced green leaf lettuce
  • 1 each seeded and small diced red and yellow bell peppers
  • ½ seeded and small diced cucumber
  • ½ peeled and small diced sweet onion
  • 1 ½ cups of small diced cherry tomatoes
  • 2 shredded carrots
  • 4 small diced radishes
  • 4 small diced stalks of celery
  • 2 trimmed cooked ears of corn
  • ½ cup of roasted salted sunflower seeds
  • ½ cup of sliced green onions
  • ½ cup of micro greens

Instructions

  1. Chicken: Place all of the ingredients together into a plastic bag and mix until completely combined and marinate in your refrigerator overnight or for at least 12 hours.
  2. Remove the chicken from the marinade and add to a hot pan over medium-high heat and sear the chicken on both sides until golden brown and cooked through out, about 6 minutes per side. Slice and set aside.
  3. Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
  4. To Plate: Add the lettuces to a large bowl and evenly sprinkle on or fan out all of the small diced vegetables and sliced chicken.
  5. Garnish with the seeds, green onions and micro greens.