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.
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 microgreens
Instructions
- 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.
- 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 throughout, about 6 minutes per side. Slice and set aside.
- Vinaigrette: Add all ingredients to a container with a lid and shake until emulsified. Set aside.
- 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.
- Garnish with the seeds, green onions, and microgreens.
Nutrition
Calories: 375kcalCarbohydrates: 16gProtein: 23gFat: 25gSaturated Fat: 2gCholesterol: 54mgSodium: 510mgPotassium: 842mgFiber: 3gSugar: 6gVitamin A: 6615IUVitamin C: 72.6mgCalcium: 58mgIron: 2.1mg