Meyer Lemon & Rosemary Chicken Salad


This fresh and easy salad recipe makes a great weeknight dinner whenever you're in a pinch. It's healthy, full of protein, and fast, too!

Meyer Lemon and Rosemary Chicken Salad on serving plate
Photo: Blaine Moats
Total Time:
30 mins
4 cutlets and 5 cups salad


  • 2 Meyer lemons

  • 1 shallot, finely chopped

  • 3 tablespoon olive oil

  • Coarse salt and freshly ground black pepper

  • 2 8-10 ounce chicken breasts, halved horizontally

  • 1 tablespoon finely chopped fresh rosemary

  • 1 head escarole, trimmed and chopped (4 cups)

  • 1 Belgian endive bulb, trimmed and chopped

  • 4 - 5 radishes, thinly sliced


  1. For dressing: Juice 1 lemon into a small bowl; stir in shallot and a pinch of salt. Drizzle 3 tablespoons olive oil into lemon-shallot mixture, whisking constantly until emulsified. Season with black pepper.

  2. Preheat a grill pan or large skillet over medium-high; brush with olive oil. Season chicken with salt and black pepper. Sprinkle with rosemary. Rub lightly with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until done (165°F).

  3. Thinly slice and quarter remaining lemon; transfer to a large bowl. Add escarole, endive, and radishes. Toss with dressing. Top chicken with dressed greens. Makes 4 servings.

Nutrition Facts (per serving)

156 Calories
3g Fat
5g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 156
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 83mg 28%
Sodium 196mg 9%
Total Carbohydrate 5g 2%
Total Sugars 1g
Protein 27g
Vitamin C 9.8mg 49%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 543mg 12%
Folate, total 84.1mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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