Lemon Rosemary Chicken Salad Topper
Transform your everyday salad into a vibrant, protein-packed masterpiece with this Lemon Rosemary Chicken Salad Topper. Infused with the bright citrusy zing of fresh lemon and the earthy aroma of rosemary, these tender, skillet-seared chicken breasts bring a gourmet twist to your greens. Marinated in a flavorful blend of olive oil, garlic, paprika, and black pepper, the chicken is pan-cooked to golden perfection, delivering juicy slices that pair beautifully with baby greens or mixed salad greens. Quick to prepare in just 35 minutes, this recipe is perfect for busy weeknights or a light, wholesome lunch. Garnish with extra lemon wedges or rosemary for a polished presentation and enjoy a healthy, satisfying meal that’s as delightful to serve as it is to eat.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 sprigs fresh rosemary
- 1 whole lemon
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 4 cups baby greens or mixed salad greens
Instructions
Place the chicken breasts on a cutting board. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until about 1-inch thick for even cooking.
In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, minced garlic cloves, salt, black pepper, and paprika. Add the fresh rosemary leaves stripped from their stems and stir to combine.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all sides are coated. Let marinate for 10-15 minutes at room temperature.
Heat a large skillet over medium-high heat. Add a small drizzle of olive oil, just enough to coat the pan.
Once the pan is hot, add the chicken breasts. Cook for 4-5 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes.
Slice the cooked chicken breasts thinly against the grain for tender pieces perfect for topping salads.
To assemble, divide the salad greens evenly among four plates. Top each salad with the warm slices of lemon rosemary chicken.
Optional: Garnish with additional lemon wedges, rosemary sprigs, or a drizzle of olive oil for extra flavor. Serve immediately.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1442 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
