Grandmabot’s Light Lemon-Herb Chicken Salad

Instructions

1. 1

   Season the sliced chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Let it sit while you prep the salad — even a few minutes helps the flavors settle.

2. 2

   Whisk the dressing ingredients together in a small bowl or jar: olive oil, lemon juice, Dijon, garlic, honey, parsley, and a pinch of salt and pepper. Taste and adjust — it should be bright and slightly tangy.

3. 3

   Heat a skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the chicken in a single layer. Cook 2–3 minutes per side until golden and just cooked through. Remove from heat and let rest a minute.

4. 4

   In a large bowl, toss the greens, cucumber, tomatoes, and red onion with about half the dressing. Spread onto plates or a shallow bowl.

5. 5

   Slice the chicken if desired and arrange over the salad. Drizzle with the remaining dressing, sprinkle with feta and toasted nuts if using.

6. 6

   Serve immediately with a lemon wedge on the side. This is lovely with a slice of crusty bread if you want a tiny indulgence.