Ingredients:
For the Sticky Lemon Chicken:
2 boneless, skinless chicken breasts (or thighs), sliced
2 tbsp honey
2 tbsp fresh lemon juice
1 tbsp soy sauce
1 tsp lemon zest
1 tbsp olive oil
1 clove garlic, minced
Salt & pepper to taste
Optional: pinch of chili flakes or ginger for extra zing
For the Salad:
4 cups mixed greens (spinach, arugula, romaine, etc.)
½ cucumber, sliced
1 small carrot, shredded or julienned
½ red onion, thinly sliced
½ avocado, sliced (optional)
Fresh herbs (parsley, mint, or cilantro)
For the Lemon Dressing:
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt & pepper to taste
Instructions:
1. Make the Sticky Lemon Sauce:
In a small bowl, whisk together honey, lemon juice, soy sauce, lemon zest, and garlic.
2. Cook the Chicken:
Heat olive oil in a skillet over medium heat.
Add the seasoned chicken pieces and sear until browned (about 3–4 mins per side).
Pour in the sticky lemon sauce. Let simmer for 4–5 minutes, stirring occasionally, until thickened and glossy.
Remove from heat and set aside.
3. Make the Salad:
In a large bowl, combine mixed greens, cucumber, carrot, onion, avocado, and herbs.
4. Make the Dressing:
Whisk together all dressing ingredients in a small bowl or shake in a jar.
5. Assemble the Salad:
Drizzle the salad with dressing and toss lightly.
Top with the sticky lemon chicken and spoon any extra glaze from the pan over the top.
Serve immediately while warm.
Notes & Tips:
Thighs work better for juiciness, but breasts stay leaner.
Add toasted almonds, pumpkin seeds, or crumbled feta for extra crunch or creaminess.
Make it a meal prep salad by keeping chicken and dressing separate until serving.
Use pre-cooked rotisserie chicken and just heat it in the lemon glaze for a shortcut.
Add quinoa or couscous for a more filling option.
Frequently asked questions FAQs:
Q: Can I make this ahead of time?
A: Yes, store the chicken and dressing separately and combine just before eating to keep the salad crisp.
Q: Is it good cold?
A: It’s delicious cold or warm. Cold chicken makes a great lunchbox salad.
Q: Can I make this low-carb?
A: It’s naturally low in carbs—just skip any optional grains and use a low-sugar dressing.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for bright flavor, but bottled will work in a pinch.
Q: What can I substitute for honey?
A: Maple syrup or agave nectar are great alternatives.
Nutritional Information
Calories: 360 kcal
Protein: 28 g
Carbohydrates: 16 g
Dietary Fiber: 4 g
Net Carbs: 12 g
Total Fat: 22 g
Saturated Fat: 3 g
Sugar: 12 g (from honey & veggies)
Sodium: 480 mg
Cholesterol: 65 mg
Note: Nutritional values are approximate and may vary with portion size and ingredients.
Enjoy!