Creamy Lemon-Herb Chicken Salad
A light yet satisfying lunch featuring tender chicken, fresh herbs, and a zesty lemon dressing, perfect for meal prep or a quick workday lunch. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs chicken breast, avocado oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 1, 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
- 6 oz chicken breast
- 1 tsp avocado oil
- 1/2, juiced lemon
- 1 tbsp, chopped fresh parsley
- 1 tsp, chopped fresh dill
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 2 cups mixed greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 6 oz chicken breast dry, then season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp avocado oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).
- Step 2: Let chicken rest for 5 minutes, then dice into 1/2-inch cubes. Transfer to a bowl and add 1 tbsp chopped parsley, 1 tsp chopped dill, 1/2 lemon juice, and 1/4 tsp salt.
- Step 3: Gently toss until evenly coated, ensuring the chicken is moist but not soggy. Check seasoning and adjust salt if needed.
- Step 4: Divide 2 cups mixed greens between two bowls and top with chicken salad. Serve immediately for optimal freshness.






