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Lemony Chicken and Greens Salad

Lemony Chicken and Greens Salad

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
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  • 4 (4-oz.) boneless, skinless chicken breasts
  • 1 tbsp. no-salt-added lemon–herb seasoning
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest
  • 1/2 tsp. yellow mustard
  • 2 tbsp. olive oil
  • 8 cups mixed greens (such as kale, baby spinach, Swiss chard, and/or frisée)
  • 1/2 medium red onion, sliced
  • 1/4 cup shaved Parmesan


  1. Preheat oven to 350°F. Coat a baking dish with nonstick cooking spray. Sprinkle both sides of chicken with seasoning, and black pepper to taste; place in baking dish. Bake 20 minutes or until an instant-read thermometer registers 165°F.
  2. Meanwhile, for the dressing, in a small bowl combine lemon juice, lemon zest, mustard and oil. In a large bowl combine greens and onion. Drizzle greens with dressing; toss lightly to coat.
  3. Place salad on 4 serving plates. Cut or shred each chicken breast into pieces and place on top of each salad. Top evenly with shaved Parmesan, and serve.

Per serving: 276 calories, 11g fat, 2g saturated fat, 72mg cholesterol, 128mg sodium, 15g carbohydrate, 3g fiber, 31g protein