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Ina Garten Lemon Chicken Salad

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.

Ingredients

Scale
  • 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:

    • 56 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

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.