Basil-Roasted Chicken Salad with Baby Lettuce
Tender chicken thighs roasted with lemon and fresh basil, served over crisp baby lettuce with a light lemon-basil dressing for a bright, herb-forward meal. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz chicken thighs
- 2 tbsp olive oil
- 1/2 tbsp fresh basil
- 1/2 tsp lemon zest
- 1/4 tsp sea salt
- 2 cups baby lettuce
- 1 tbsp lemon juice
- 1/4 cup cucumber
- 1/4 cup radish
The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry and rub with 1 tablespoon olive oil, 1/2 tablespoon fresh basil, lemon zest, and 1/4 teaspoon sea salt.
- Step 2: Place chicken on a baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
- Step 3: While chicken roasts, whisk together 1 tablespoon lemon juice and 1 tablespoon olive oil for the dressing. Add the sliced cucumber and radish, then toss with the baby lettuce.
- Step 4: Slice the chicken and serve over the dressed lettuce.
