Lemon Chicken Salad Recipe

A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.

Ingredients
Dressing/Marinade:

• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1 large garlic clove , minced
• 1/2 tsp salt + 1/4 tsp black pepper

Chicken:

• 1 large chicken breast , halved horizontally* OR 2 boneless skinless chicken thighs
• 1 tbsp lemon juice , extra
• Salt and pepper
• 1/2 tbsp olive oil

Salad:

• 2 tbsp finely chopped dill
• 8 cups cos/romaine lettuce , chopped (or other lettuce of choice, Note 2)
• 1 cup cherry tomatoes , halved
• 1 medium avocado , quartered and sliced thickly
• 1/2 red onion , small, finely sliced
• 3/4 cup corn kernels , fresh or canned drained
• 120g/ 4 oz bacon , cooked then chopped (optional)

Instructions
Dressing:
Place Dressing ingredients in a jar. Shake well.

Chicken:

• Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
• Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
• Transfer to plate, cover loosely with foil for 3 minutes. Slice.

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