Description
A refreshing and flavorful salad inspired by Ina Garten, featuring tender chicken, crisp vegetables, creamy avocado, and a bright lemon-Dijon vinaigrette. Perfect for lunch or a light dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 2 tablespoons olive oil, plus more for cooking
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head of romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup cooked cannellini beans, rinsed and drained
- 1 ripe avocado, diced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- For the Lemon-Dijon Vinaigrette:
- 1/4 cup fresh lemon juice (from about 1–2 lemons)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1. Cook the Chicken: Preheat your grill or a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon of olive oil, season with salt and pepper. Cook the chicken for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F (74°C) is reached. Let the chicken rest for 5-10 minutes before dicing into bite-sized pieces.
- 2. Prepare the Vinaigrette: In a small bowl or a jar, whisk together the lemon juice, 2 tablespoons of olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined and emulsified. Taste and adjust seasonings as needed.
- 3. Assemble the Salad: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, cooked corn kernels, and rinsed cannellini beans. Add the diced avocado, thinly sliced red onion, chopped cilantro, and crumbled feta cheese (if using).
- 4. Dress and Toss: Add the diced, cooked chicken to the salad bowl. Drizzle about half of the vinaigrette over the salad. Gently toss everything together to coat evenly. Add more dressing as needed, to your preference, but avoid overdressing.
- 5. Serve: Divide the salad among serving plates or serve family-style. Garnish with extra cilantro or feta if desired.
Notes
Store salad components and dressing separately in airtight containers in the refrigerator for up to 2-3 days. Assemble and toss with dressing just before serving for best texture. Leftover cooked chicken can be stored for 3-4 days and reheated gently or eaten cold.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g