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.
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
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.
Find it online: https://inagartencooks.com/ina-garten-lemon-chicken-salad/