This Market Salad with Lemon Rosemary Chicken recipe does not suck.
It’s absolutely jam-packed with flavor…
…plus it’s got the perfect combination of hunger-satisfying protein, nutrient-packed veggies, and tastes-damn-good healthy fats.
I know, I know. Chicken breast, especially when it’s prepped ahead of time, can turn into a dry hunk of meat that resembles the texture of an Amazon delivery box.
But. I have a method that keeps it juicy, tender, and flavorful. Promise.
For this market salad, I gave my Easy Pan-Fried Lemon Chicken a little boost by adding fresh rosemary. The marinated chicken is pounded thin and quick-fried in a hot skillet. That locks in the juices! You’ve gotta let it rest at least five minutes before slicing it up though…that keeps the juices from running out like a river all over your cutting board.
I paired this market salad with my Zesty Herb Dressing, but you could switch it up with whatever you like.
For toppings, I chose avocado and sliced almonds for healthy fats – since chicken breast is so lean – and added some fresh pomegranate and dried cherries for a punch of color and sweetness.
But you’re the captain of this ship! If you hate almonds and cherries, switch it up. Maybe walnuts and blueberries float your boat. Go with what you like.
If you use heartier greens like kale, you could meal prep this salad for your work or school week ahead. Toss the greens in the bottom and put the chicken on top. Done-zo. I used the Cruciferous Crunch greens mixture from Trader Joe’s. It’s a combo of kale, red and green cabbage, shaved Brussels sprouts, and broccoli slaw.
I can promise you one thing: This Market Salad is way healthier than what you’ll get in your local lunch spot, and it’s so much kinder to your wallet.
Of course, if you want to steal the Lemon Rosemary Chicken and pair that with other veggies, go for it!
- 1 to 1-1/2 lb chicken breast
- Zest & juice of 2 lemons
- 2 tbsp chopped fresh rosemary
- 2 tsp + 1 tbsp olive or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 8 to 12 oz chopped mixed greens (kale, cabbage, spinach, etc)
- Zesty Herb Dressing (see recipe below)
- 1 avocado, peeled and sliced
- 1/2 cup pomegranate arils
- 1/4 cup sliced almonds (or whatever nuts you like)
- 1/4 cup dried cherries (omit for Whole30 or find fruit-sweetened…read labels)
Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness.
Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
Heat a cast iron skillet over medium-high heat and add about 1 tablespoon oil.
Cook the chicken for 4-5 minutes per side or until completely cooked through. You might need to do this in two batches if the chicken won’t fit in your skillet.
Let the meat rest for at least 5 minutes before slicing.
While the meat is resting, put the greens in a large bowl. If you’re going to eat the whole salad at once, you can add the salad dressing and toss to coat the greens. Start with a little dressing and go up from there depending on how much you like.
Once the chicken has rested, slice it and arrange it on top of the salad. Add the avocado slices. Sprinkle on the pomegranate arils, sliced almonds, and dried cherries.
Combine all the ingredients – mayo, parsley, jalapeño slices, lemon juice – in a food processor. Blend until smooth, about 30 seconds. If it's too thick, add a very small amount of water, lemon juice, or coconut milk until it's as thin as you like. Taste and adjust seasoning with salt and pepper.
If you don't have a food processor, chop up the parsley and jalapeño into very tiny pieces and combine everything in a medium bowl.
Store covered for 2-3 days in the refrigerator.
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