Lemon Herb Chicken Salad Recipe

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(60g)
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  2 tablespoons water
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  Parsley, Fresh(30g)
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  Garlic(10g)
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  Thyme, Dried(5g)
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  1 teaspoon salt
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  1/4 teaspoon cracked pepper (or to taste)
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Lettuce, Romaine(960g)
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  Avocado
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  Cheese, Feta, Crumbled(227g)
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  Tomato, Cherry(240g)
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  Yellow Onion
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  Bacon(60g)
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  Lemon

Instructions

1. 1Whisk together the olive oil, fresh lemon juice, minced garlic, fresh parsley, and dried thyme in a bowl. Divide the mixture in half—reserve one half as dressing in the refrigerator, and place the other half in a shallow dish.
2. 2Add the chicken thighs to the shallow dish with marinade, turning to coat evenly. Let sit for 15–30 minutes at room temperature (or up to 2 hours refrigerated).
3. 3While the chicken marinates, chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, slice the onion thinly, and crumble the feta cheese. Toss these ingredients together in a large bowl and set aside.
4. 4Cook the bacon in a skillet over medium-high heat for 5–7 minutes, stirring occasionally, until crispy. Transfer to a paper towel, let cool, then crumble and set aside.
5. 5Add 1 tablespoon olive oil to the same skillet over medium-high heat. Remove the chicken from marinade and sear for 7 minutes per side until golden brown and the internal temperature reaches 165°F.
6. 6Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
7. 7Divide the lettuce mixture evenly into 4 airtight containers while still at room temperature. Top each container with sliced chicken and crumbled bacon, then drizzle with the reserved dressing.
8. 8Serve with fresh lemon wedges on the side.