Grilled Lemon Chicken Salad

This is a simple, light, refreshing, and nutritious meal that your tastebuds and your body will LOVE! After my dad's first couple bites of this meal, his words exactly were, "Janie! This is DA BOMB!" 

Serves 4 (1 chicken breast each)


  • 2 medium lemons
  • 1 1/2 tablespoons chopped fresh oregano
  • 2 tablespoons avocado oil (can sub other oil, like canola)
  • A few splashes of chicken broth or stock (maybe like 3-5 TB)
  • 2 large garlic cloves, minced (about 2 teaspoons)
  • 4 (6-oz.) skinless, boneless chicken breasts
  • Cooking spray (I recommend avocado oil spray, but canola oil spray is fine too)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 bunch thin asparagus (about 8 oz)
  • 8 green onions, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar or white wine vinegar
  • Spring greens or arugula
  • Optional (but recommended!)
    • Serve with this orzo herb pilaf (very delicious and pairs perfectly with this salad)
    • Balsamic Glaze for drizzling on top


  1. Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and set aside. Combine lemon zest, chopped oregano, oil, and garlic in a large bowl. Add chicken; toss to coat sprinkle each one pretty generously with at least 1/4 teaspoon salt and 1/4 teaspoon pepper -- butttt maybe a little more for max flavor if you want to! Let sit for about 20 minutes at least.

  2. Prepare your grill outside or heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done (internal temp should be 160°F. Remove chicken from pan. Cut chicken into slices.

  3. Coat asparagus and green onions with cooking spray and a sprinkle of garlic salt and pepper. Add to grill pan along with the lemons (place cut-side down). Cook 3 to 4 minutes or until the asparagus/onions are charred and tender. Cut asparagus and green onions into 2-inch pieces.

  4. Dressing: Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a small bowl.

  5. On each plate, put a handful or two of greens and top with asparagus, green onions, and sliced chicken. Drizzle on balsamic glaze for a little extra pizazz. Put 1/2 grilled lemon on each plate, which can be used for drizzling on top of everything.

  6. Serve with the orzo herb pilaf for a well-balanced meal!

{Recipe adapted from Cooking Light}