This recipe makes a healthy delicious lemon chicken salad. The salad includes roasted red peppers along with regular salad ingredients and is finished with a lemon vinaigrette dressing.
This chicken salad recipe is so delicious and one of my favourite recipes. This salad is perfect for times when I’m trying to reduce my carbs and what I also love is that it is very filling. Its high in protein which keeps you full for longer so when I have this salad for lunch I tend to stay full until dinner time.
The salad includes lemon flavoured chicken breast with a crunchy salad, pecan nuts and roasted red bell peppers. I sprinkle on some parmesan cheese and usually serve it with a lemon dressing which is also included in this recipe. Though I usually have this salad for lunch, I find it is also perfect for a quick light dinner.
Ingredients for Lemon Chicken Salad with Roasted Peppers
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
Chicken Ingredients
- Chicken - use 2 chicken breast fillets (approximately 300g raw weight).
- Seasonings - I use salt, black pepper, garlic granules and onion granules to add flavour to the chicken.
- Lemon marinade - I use lemon juice, soy sauce and olive oil to make a simple marinade for the chicken.
Salad Ingredients
- Red bell pepper - the red peppers are sliced and roasted before going in the salad.
- Lettuce - use romaine or sweet gem lettuce.
- Cucumbers - use any cucumbers. I use English cucumbers.
- Tomatoes - use cherry tomatoes or plum tomatoes.
- Onion - red onion or spring onions work well.
- Nuts - I use pecan nuts to add a nutty flavour to the salad.
- Cheese - I add some parmesan cheese to this salad for extra flavour.
For the Lemon Vinaigrette Dressing
- Balsamic vinegar - or white wine vinegar.
- Lemon juice - use the juice squeezed from a fresh lemon.
- Olive oil - use extra virgin olive oil.
- Honey - adds a slight sweetness to the dressing.
How to Make Lemon Chicken Salad with Roasted Peppers
1. Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
2. Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking sheet with baking paper or foil. Place the chicken onto one side of the tray and add the sliced red peppers to the other side of the tray. Bake them both for 20 – 25 or until the chicken is cooked through. Once the chicken and red peppers are cooked, remove from the oven and set aside to cool. Slice the chicken once it cools.
3. Prepare the dressing by mixing the dressing ingredients together then set it aside. Assemble the salads by adding the romaine lettuce, cucumbers, cherry tomatoes and red onions to the salad bowls. Add the sliced chicken and roasted red peppers then sprinkle on the chopped pecans and grated parmesan. Pour on the dressing and serve.
Recipe Tips
- You can prepare the chicken in advance and refrigerate until you’re ready to prepare your salad.
Nutrition
Nutrition based on 1 serving - Calories: 477kcal | Fat: 32.2g | Saturates: 6.6g | Carbs: 13.7g | Sugar: 10.5g | Fibre: 3.9g | Protein: 33.5g | Salt: 1.51g.
Storage
This salad can be stored in the refrigerator for up to 24 hours. The baked chicken can be baked and stored in the refrigerator for 2 – 3 days.
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Healthy Lemon Chicken Salad with Roasted Peppers
Ingredients
For the Chicken
- 2 chicken breast fillets (approximately 300g raw weight)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 2 tablespoon lemon juice (squeezed from a fresh lemon)
- 1 teaspoon soy sauce (reduced sodium)
- 1 tablespoon olive oil
For the Salad
- 1 whole red bell pepper (sliced into strips)
- 200g romaine lettuce (chopped)
- 100g cucumber (sliced)
- 120g cherry tomatoes (halved)
- 1 small red onion (sliced)
- 50g pecan nuts (chopped)
- 50g parmesan (grated)
For the Lemon Vinaigrette Dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoon olive oil extra vigin
- 1 teaspoon honey
Instructions
- Prepare the chicken by seasoning the chicken in a bowl with the salt, garlic granules, onion granules and paprika. In a small bowl, add the squeezed lemon juice, soy sauce and olive oil then mix with a spoon and pour onto the seasoned chicken. Refrigerate the chicken breasts for 1 hour.
- Preheat the oven to gas mark 6/400oF/200oC/180oC fan and line a baking sheet with baking paper or foil. Place the chicken onto one side of the tray and add the sliced red peppers to the other side of the tray. Bake them both for 20 – 25 or until the chicken is cooked through. Once the chicken and red peppers are cooked, remove from the oven and set aside to cool. Slice the chicken once it cools.
- Prepare the dressing by mixing the dressing ingredients together then set it aside. Assemble the salads by adding the romaine lettuce, cucumbers, cherry tomatoes and red onions to the salad bowls. Add the sliced chicken and roasted red peppers then sprinkle on the chopped pecans and grated parmesan. Pour on the dressing and serve.
Sarah J says
Came out Perfect.