Ina Garten Lemon Chicken Salad
This salad features roasted lemon-marinated chicken breasts, sliced and served over a bed of mixed greens or arugula, with a zesty lemon vinaigrette and optional extras like avocado, parmesan shavings, or toasted nuts. It’s fresh, light, and simple—everything you’d expect from Ina’s timeless style.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Salad
- Method: Roasting + Assembly
- Cuisine: American
Ingredients
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For the chicken:
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4 boneless, skinless chicken breasts
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⅓ cup freshly squeezed lemon juice (about 2 lemons)
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⅓ cup olive oil
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 tablespoon minced garlic (about 3 cloves)
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1 tablespoon chopped fresh rosemary or thyme (optional)
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For the salad:
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5–6 ounces arugula or mixed greens
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1 avocado, sliced (optional)
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Shaved parmesan or goat cheese (optional)
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Toasted almonds, walnuts, or pine nuts (optional)
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For the vinaigrette:
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¼ cup freshly squeezed lemon juice
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½ cup olive oil
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1 teaspoon Dijon mustard
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½ teaspoon honey or maple syrup (optional)
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Salt and pepper to taste
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Instructions
Preheat oven to 400°F (200°C).
In a bowl, whisk lemon juice, olive oil, garlic, salt, pepper, and rosemary. Place chicken breasts in a dish or bag, pour over the marinade, and let sit for 30 minutes (or refrigerate for up to 6 hours).
Transfer to a sheet pan and roast for 25–30 minutes, or until the chicken is cooked through (internal temp: 165°F). Let rest for 10 minutes, then slice thinly.
In a small bowl or jar, whisk together lemon juice, Dijon mustard, olive oil, honey (if using), salt, and pepper until emulsified.
Place arugula or greens in a large serving bowl or platter. Top with sliced chicken, avocado, parmesan (if using), and toasted nuts.
Drizzle the salad with lemon vinaigrette just before serving. Toss gently and serve immediately.