If you’re looking for a light and flavorful salad that’s still hearty enough to serve as a main course, Ina Garten’s Lemon Chicken Salad is the perfect fit. This Barefoot Contessa classic combines juicy roasted chicken with crisp greens and a lemony vinaigrette for a refreshing, elegant dish that’s ideal for lunch, dinner, or entertaining.

What Is Ina Garten’s 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.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Lemon Chicken Salad

Light yet satisfying – Perfect for warm-weather meals
Bright lemon flavor – Pairs beautifully with greens
Simple ingredients, elegant results – Ina’s signature style
Versatile and customizable – Add veggies, grains, or cheese
Ideal for entertaining – Can be made partially in advance
Healthy and protein-packed – With no heavy sauces
Looks beautiful on the table – Great for brunches and showers

Ingredients Needed to Make Ina Garten’s Lemon Chicken Salad

For the chicken:
- 4 boneless, skinless chicken breasts
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- ⅓ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon chopped fresh rosemary or thyme (optional)
For the salad:
- 5–6 ounces arugula or mixed greens
- 1 avocado, sliced (optional)
- Shaved parmesan or goat cheese (optional)
- Toasted almonds, walnuts, or pine nuts (optional)
For the vinaigrette:
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional)
- Salt and pepper to taste

Instructions to Prepare Ina Garten’s Lemon Chicken Salad

Step 1: Marinate and Roast the Chicken

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.

Step 2: Make the Vinaigrette

In a small bowl or jar, whisk together lemon juice, Dijon mustard, olive oil, honey (if using), salt, and pepper until emulsified.

Step 3: Assemble the Salad

Place arugula or greens in a large serving bowl or platter. Top with sliced chicken, avocado, parmesan (if using), and toasted nuts.

Step 4: Dress and Serve

Drizzle the salad with lemon vinaigrette just before serving. Toss gently and serve immediately.

What to Serve With Lemon Chicken Salad

Crusty French bread or focaccia – For a bistro-style meal
Grilled corn or asparagus – Seasonal, colorful sides
Herbed couscous or quinoa – For extra substance
Fruit salad or melon wedges – Adds brightness
Glass of Sauvignon Blanc or sparkling water – Light drink pairing
Soup like gazpacho or lentil – For a lunch duo
Roasted sweet potatoes – For a hearty addition

Expert Tips for Mastering the Recipe

Don’t over-marinate the chicken – Lemon can break down the meat if left too long
Use fresh lemon juice – It makes a big flavor difference
Let chicken rest before slicing – Juicier results
Dress salad right before serving – Keeps greens crisp
Use arugula for peppery contrast – Or spring mix for a milder taste
Toast nuts ahead of time – Adds crunch and depth
Add herbs to vinaigrette – Try basil, dill, or parsley

Variations of the Recipe

Add cherry tomatoes or cucumber slices – For extra freshness
Top with crumbled feta or goat cheese – For tangy richness
Include grilled peaches or strawberries – Sweet seasonal twist
Use rotisserie chicken – Quick shortcut
Swap greens for baby spinach – A milder green
Add cooked farro or orzo – Turns salad into a meal
Use lemon zest in dressing – Enhances citrus flavor

How to Store Leftovers

Store chicken and salad separately – Prevents sogginess
Refrigerate in airtight containers – Chicken lasts up to 3 days
Reheat chicken gently if desired – Or serve cold
Keep vinaigrette in a jar – Shake before reusing
Don’t freeze – Best fresh
Add fresh greens before serving again – To keep texture
Slice avocado fresh each time – Avoid browning

How Do I Reuse Leftover Lemon Chicken Salad?

Stuff into wraps or pitas – With hummus or tzatziki
Serve over rice or couscous bowls – Meal-prep ready
Top on toasted sourdough – For a light open-faced sandwich
Toss into pasta salad – With veggies and vinaigrette
Chop and add to quinoa bowls – Great for lunches
Serve cold on picnics – Refreshing and easy
Add to lettuce cups – Low-carb and crisp

Nutritional Value (per serving, based on 4 servings)

Calories: 410
Protein: 36g
Fat: 24g
Carbohydrates: 9g
Fiber: 3g
Sodium: 380mg
Sugar: 2g

FAQs

Can I make Ina Garten’s lemon chicken salad ahead of time?

Yes, you can roast and slice the chicken up to a day in advance. Store it separately and assemble the salad just before serving for the freshest results.

What greens work best in lemon chicken salad?

Arugula adds a peppery bite, while spring mix or baby spinach offers a milder base. Use what’s fresh and in season for the best flavor.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes and up to 6 hours. Avoid marinating too long, as the lemon juice can break down the meat.

Can I serve this salad cold?

Absolutely. This salad tastes great served warm or cold, making it ideal for picnics, potlucks, and meal prep.

Final Words

Ina Garten’s Lemon Chicken Salad is fresh, flavorful, and delightfully simple. With its balance of zesty lemon, juicy chicken, and crisp greens, it’s the kind of dish you’ll crave all year round.