Mixed Reference Lemon Chicken Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing chicken salad with perfectly balanced lemon and herb dressing, featuring exact measurements for a harmonious blend of textures and flavors. This mediterranean-inspired salads ready in about 20 minutes pairs cooked chicken breast, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice cooked chicken breast into 1/2-inch cubes and place in a large bowl. Finely chop cherry tomatoes, cucumber (seeded), and red onion into 1/4-inch pieces.
  2. Step 2: Whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
  3. Step 3: Add 1/4 cup chopped dill to the dressing, stir until fully incorporated, then pour over chicken and vegetables.
  4. Step 4: Toss gently with a rubber spatula until all ingredients are evenly coated, ensuring no clumps form.
  5. Step 5: Add chopped cherry tomatoes, cucumber, and red onion, then toss again until vegetables are uniformly distributed and dressing clings to each piece.
  6. Step 6: Refrigerate uncovered for 30 minutes to allow flavors to meld, then serve chilled with extra dill for garnish.

Frequently asked questions

How long does Mixed Reference Lemon Chicken Salad take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mixed Reference Lemon Chicken Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked chicken breast from drying out.

Can I substitute ingredients in Mixed Reference Lemon Chicken Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mixed Reference Lemon Chicken Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mixed Reference Lemon Chicken Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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