Sandra Ina Garten Lemon Chicken Salad Recipe is a fresh American main dish featuring oven-roasted chicken breasts and a sharp citrus vinaigrette. This vibrant salad combines peppery rocket with creamy avocado and toasted nuts for a satisfying texture.
The first time I made this, I rushed the chicken out of the oven and onto the greens immediately. Now I always let the meat rest for at least ten minutes so the juices stay inside instead of making the rocket soggy. If you skip the resting time, the warmth of the chicken wilts the leaves before you even sit down to eat.
The Dijon mustard in the dressing is doing more work than you’d think. Without it, the oil and lemon juice never truly mix, and you end up with a greasy salad rather than a bright one. I’ve tried various versions of this dish and the addition of toasted pine nuts is the one I keep going back to because it balances the acidity of the lemon.
Ina Garten Lemon Chicken Salad Recipe Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 80ml (3fl oz) freshly squeezed lemon juice (about 2 lemons)
- 80ml (3fl oz) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp minced garlic (about 3 cloves)
- 1 tbsp chopped fresh rosemary
For the Vinaigrette
- 60ml (2fl oz) freshly squeezed lemon juice
- 120ml (4fl oz) olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and black pepper, to taste
For the Salad
- 170g (6oz) rocket
- 1 avocado, sliced
- 50g (2oz) shaved Parmesan cheese
- 30g (1oz) toasted pine nuts
How To Make Ina Garten Lemon Chicken Salad Recipe
- Marinate and roast the chicken: Preheat the oven to 200°C (400°F/Gas Mark 6). Whisk the lemon juice, olive oil, garlic, salt, pepper, and rosemary in a large bowl. Place the chicken breasts in the liquid and let them sit for 30 minutes. Transfer the meat to a roasting tin and bake for 25 to 30 minutes until the centre is no longer pink and the juices run clear.
- Make the vinaigrette: Add the lemon juice, Dijon mustard, honey, salt, and pepper to a small jar and shake well. Pour in the olive oil and shake again until the dressing looks thick and holds together.
- Assemble the salad: Scatter the rocket across a large platter or into individual bowls. Place the sliced avocado on top of the greens and sprinkle the toasted pine nuts and shaved Parmesan evenly over the surface.
- Dress and serve: Slice the rested chicken into thin strips and lay them over the rocket. Pour the dressing over the salad just before you plan to eat. Toss the leaves gently so the vinaigrette coats the underside of the rocket without crushing the avocado.
Recipe Tips
- Toast the nuts carefully. Pine nuts burn in seconds, so stay by the hob and move them around the dry pan until they smell fragrant and look golden.
- Use fresh lemons only. Bottled juice has a flat, metallic flavour that ruins the brightness of the vinaigrette and the marinade.
- Rest the chicken properly. Leaving the meat on a board for ten minutes allows the fibres to relax, which makes the chicken much more tender when sliced.
- Wipe the garlic away. Before roasting the marinated chicken, make sure large chunks of minced garlic aren’t stuck to the surface or they’ll turn bitter and black in the hot oven.
- Dress at the last second. Rocket is a thin leaf that wilts almost immediately when it touches acid, so keep the jar of dressing on the table until you are ready to serve.
- Store the components separately. If you want to prep this for work, keep the chicken, greens, and dressing in three different containers to maintain the crunch of the salad.
What To Serve With Lemon Chicken Salad
This salad is quite filling on its own, but a warm baguette or crusty rolls help soak up the leftover lemon dressing. You can also serve it with a side of roasted sweet potatoes or a scoop of herb-flecked couscous to make it a larger meal.
For a summer lunch, a glass of sparkling water with fresh mint or a crisp white wine pairs well with the citrus notes. If you want more variety, a small bowl of pasta salad with cherry tomatoes fits the Mediterranean vibe of the dish.
How To Store Lemon Chicken Salad
Fridge
Keep the roasted chicken in a sealed container for up to 3 days. Store the rocket and avocado in a separate bag or tin, and keep the vinaigrette in its jar at room temperature or in the fridge.
Reheat
Warm the chicken strips in a dry pan over medium heat for 2 minutes or use the oven at 180°C (350°F/Gas Mark 4) until heated through. Using a microwave is faster but can make the poultry rubbery if left in too long.
Freeze
Do not freeze the assembled salad as the greens and avocado will turn to mush. You can freeze the roasted chicken breasts in clingfilm for up to a month, then thaw them in the fridge before slicing for a quick meal.
Ina Garten Lemon Chicken Salad Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 420 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 9g
- Sugar: 3g
- Sodium: 540mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, boneless thighs stay very juicy in the oven, though they may need an extra 5 minutes of roasting time to reach a safe temperature.
Toss the avocado slices in a little of the lemon vinaigrette as soon as you cut them to stop the air from discolouring the fruit.
Yes, every ingredient in this version is naturally free from gluten, provided your mustard and nuts are processed in a safe environment.
Ina Garten Lemon Chicken Salad Recipe
Description
Sliced lemon-roasted chicken served over a bed of fresh rocket with avocado and a sharp mustard vinaigrette.
Ingredients
Instructions
- Marinate chicken in lemon juice, oil, garlic, and rosemary for 30 minutes.
- Roast chicken at 200°C (400°F/Gas Mark 6) for 25 to 30 minutes.
- Let the cooked chicken rest for 10 minutes on a board before slicing.
- Whisk the vinaigrette ingredients together in a jar until the mixture thickens.
- Arrange rocket, avocado, cheese, and nuts on a platter.
- Top with chicken strips and drizzle with dressing just before serving.
