Lemon Chicken Salad


prep 0:20       total 0:20


4 servings



1 head green leaf lettuce
4 boneless, skinless chicken breasts
1 lemon, juice of
1 tbsp. oil
1 tbsp. freshly chopped tarragon
Salt and pepper to taste
Vinaigrette salad dressing to taste


Wash and dry the lettuce. Tear into small pieces and set aside. Slice chicken breasts into strips and then cut strips into small pieces. Heat oil in a medium-sized pan, add the chicken, and cook for 4 to 5 minutes until the chicken is lightly browned. Add lemon juice, tarragon, and salt and pepper to taste. Cook for another 4 to 5 minutes until chicken is tender. Toss the lettuce with the vinaigrette dressing. Add chicken, lemon, and tarragon mixture and toss. Serve immediately.

Author's Comments

This recipe is scrumptous.

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