Lemon and Rosemary Chicken on a Bed of Mixed Greens and Olive Salad

By Ira,

This is a very easy and light meal that’s bursting with the flavors of lemon and rosemary. The more you leave the chicken in the marinade, the more pronounced these flavors will be. You can marinade it the day before or for just 15 minutes before you start cooking. Afterwards, you can grill the chicken or cook it in a skillet, then put it on top of the salad.

Serves 4 – chicken recipe adapted from Cooking at Home with Jamie Dean


  • 4 small chicken breasts, or 8 cutlets
  • lemon juice from 2 lemons
  • 1 tablespoon minced rosemary
  • 1 tablespoon dijon mustard
  • 3 garlic cloves, minced
  • salt and pepper
  • 1 tablespoon high heat oil, such as grapeseed


  • 2 bags mixed green salad
  • 2 medium tomatoes
  • 2 small cucumbers
  • 3/4 cup olives, green or black
  • 1/2 red onion, sliced


  • Juice from 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced rosemary
  • 1 garlic clove, minced
  • salt and pepper

If you haven’t bought cutlets, then you can cut each chicken into 2 thin cuts.

In a medium bowl, mix together all the marinade ingredients, except for the chicken.

Mix it, then add the chicken, making sure that all the chicken pieces are coated in the marinade. Cover with cling wrap and leave in the fridge. You can leave it overnight, or you can even leave it while you get the salad ready.

In a small bowl, mix together all the ingredients for the dressing.

In a large bowl, mix together all the ingredients for the salad. In a large nonstick skillet over medium high heat, add the chicken pieces, one at a time. Cook on one side for a few minutes, then the other side until they are cooked through. set it aside on a chopping board for a minute. If your skillet isn’t big enough, you can repeat with the other chicken.

Meanwhile, add the dressing to the salad and mix.

Cut the chicken pieces into 1/2 inch strips.

To serve, plate the salad, then add the chicken pieces on top.


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