Name: Lemon Herb Chicken Salad with Cucumber and Avocado
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 8 oz each); 1 lemon, zested and juiced (divided use); 1 tbsp olive oil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 large cucumber, diced; 1 ripe avocado, diced; 4 cups baby spinach or mixed greens; 1/4 cup finely chopped red onion (soak in ice water to mellow, optional)

Lemon Herb Chicken Salad with Cucumber and Avocado

MintyMint1478

This Lemon Herb Chicken Salad is a fresh, vibrant, and satisfying lunch perfect for Florida’s warm climate. By layering complementary flavors—herby roast chicken, crisp cucumber, creamy avocado, and a lemony dressing—you get a dish that’s both light and deeply flavorful. The recipe avoids tomatoes, spicy, and acidic ingredients (the lemon is balanced and not harsh), and skips processed foods entirely. The synergy of simple, whole-food ingredients makes this salad filling and supportive of weight loss goals while remaining delicious and visually appealing. Enjoy a nutrient-rich lunch that keeps you energized for the day!

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Pat chicken breasts dry and place on a baking sheet. In a small bowl, mix half of the lemon zest, 1 tbsp lemon juice, olive oil, oregano, thyme, garlic powder, salt, and black pepper. Brush this mixture over both sides of the chicken.
Roast chicken for 18-20 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
While chicken is roasting, toss cucumber and avocado with remaining lemon juice and zest in a large bowl. Add baby spinach and red onion (if using).
Top salad with warm sliced chicken. Toss gently to combine, and serve immediately.