Cilantro Lemon Chicken Salad
I'm the type of girl that loves all things with citrus and zest! I grew up eating sliced lemons, grapefruit, oranges and the like. My 2 brothers and I were always somewhere sucking the juice out of a lemon, lol! Was this normal, I don't know, but we enjoyed it. So, because of my love for citrus, you'll always find a recipe on my blog that includes those ingredients and this recipe is no different.
Friend, this Cilantro Lemon Chicken Salad is a perfect light, but yet hearty lunch or dinner meal. The cilantro and lemon marinade pairs so well with the juicy baked chicken breast. I honestly can't wait for you to try this dish. As you all know, I've been on a healthy journey, and finding entrees to eat that are extremely flavor and packed with vegetables has been the mission. This salad is both healthy and fun to eat! I hope you enjoy it as much as Hubby and I did.
How did I come up with the recipe?
This recipe derived from my most loved recipe of 2020 - the famous Cilantro Lemon Pepper Wings. My Cilantro Lemon Pepper Wing recipe received the most views on my YOUTUBE page and the most likes and shares on my Instagram page. The feedback was incredible! And because of that, I created this recipe. A salad version, just makes so much sense, doesn't it?
What's in it?
The chicken breast is marinated in a similar sauce as the Cilantro Lemon Pepper wings; the main difference is the butter. I did not use butter in the marinade for this salad. Removing the butter made this recipe more healthy and light to eat. The ingredients include, 1 lemon squeezed, 1/2 cup of fresh cilantro, 2 garlic cloves, and a dash of salt, & pepper.
To build your salad, all you have to do is add the Chicken Breast to a bed of mixed greens. I used the Power Greens Spring mix and Romaine lettuce in mines, but you can use whatever you like. Top your mixed greens with with sliced red onions, roasted sweet corn, english cucumbers, cherry heirloom tomatoes, and cilantro, and you have yourself an Award WINNING salad!
How to make the Creamy Coconut Dressing?
When I originally thought of this salad, I had no idea what dressing I would use for it. I wanted a creamy dressing, but also wanted to keep it light too. Then I remembered, coconut flavor pairs well with both lemon juice and cilantro, and it was ON!
The Creamy Coconut dressing is actually pretty simple, just add coconut milk, lemon, cilantro, olive oil, and minced garlic to a bowl and whisk it together. Hubby says it taste like ranch, lol. Its a tad bit sweeter than ranch, but still delicious. And the way it pairs with the salad, is a match made in heaven - SERIOUSLY!
Meal Prep is an Option!
If you're wondering about meal prep this section is for you. Yes, you can definitely prep this salad for the week. The baked chicken breast warms up well in the microwave. I suggest storing the chopped tomatoes and salad dressing separately in small containers. Add both once you are ready to eat. This will help keep the actual salad from getting soggy. There is nothing I hate more than a soggy salad.
Tips & Tricks! To ensure the most tender and juicy chicken breast, make sure you pound it with a rolling pin or a meat tenderizer. Bake the chicken at 425 degrees for 20 minutes. When the chicken is done, pull it out of the oven, and cover it with foil for 5 minutes. This helps the moisture stay inside the chicken breast once it's done cooking. You do not want to skip this step.
This Cilantro Lemon Chicken Salad is best served alone, but you can also pair it with some warm pita bread as well.
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This Cilantro Lemon Chicken Salad is tasty. The chicken breast is marinated in a zesty sauce and paired with mixed greens, red onions, corn, cucumbers, and tomatoes.
- 3 Chicken Breast
- 1 tsp Lemon Pepper Seasoning
- 1/2 tsp Chilli Powder
- 1/2 tsp Sea Salt
- Olive Oil (Use to drizzle on baking pan and chicken. Buy Extra Virgin so you can also use it in the Salad dressing.)
- 3 tbsp Fresh Lemon Juice
- 1/2 cup Cilantro (roughly chopped)
- 2 clove Garlic (Minced)
- 1 lb Mixed Greens
- 1/2 cup Corn (Roasted in the Oven)
- 1 cup English Cucumbers (Sliced)
- 1/2 cup Heirloom Cherry Tomatoes (Sliced. Regular tomatoes are a fine substitute)
- 1/8 cup Red Onions (Sliced)
- 1/8 cup Fresh Cilantro (for garnishing)
- 4 oz Coconut Milk (1/2 cup)
- 2 oz Extra Virgin Olive Oil (Can use regular, but the extra virgin is the perfect consistency for this dressing)
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Cilantro (Chopped)
- 1 tbsp Fresh Garlic (Minced)
Preheat Oven to 425 and prep ingredients.
Make Marinade. Add all ingredients together in a blender or chopper and blend well.
Tenderize the Meat. Place chicken breast between two pieces of parchment/wax paper. Pound it flat with a rolling pin or meat tenderizer.
Season the Meat. After you are doing tenderizing, drizzle olive oil on the front and back. Season the meat on both sides and add the cilantro lemon marinade to both sides with a basting brush.
Bake and Cover. Line baking pan with foil. Add a little olive oil to the baking sheet, place chicken breast on the pan, and put it in the oven. Bake for 20 minutes. Once it comes out cover with foil for 5 minutes. Slice chicken breast into medium pieces.
Coconut Dressing. While Chicken is baking, make Creamy Coconut Dressing. Add garlic and dash of salt to a small bowl. Mix together and let sit for a few seconds, and then add coconut milk, olive oil, lemon juice, and cilantro. Mix well until creamy and smooth. Add salt and pepper to taste.
Build Salad. Add mixed greens, prepped vegetables, sliced chicken, creamy coconut dressing, and garnish with cilantro. Enjoy