A Perfect Mid-Summer Night's Dinner: Lemon Chicken Salad w/ Asparagus

August 5, 2018


The light greens and citrus make it such a refreshing dinner for a hot summer night. In fact, it's so good that we had it twice in the same week! Once for ourselves and once for some friends who came over for dinner.


This is a recipe that you can even prepare ahead of time if you like. Personally, I like to have the chicken and asparagus just a little bit warm to eat. And instead of using the skillet, it would be so good grilled outside on the barbie. 


When I cook, I always adjust recipes to how much or how little I like certain ingredients in my food. So use that same thought when making this your own. Do you like lemons or do you LOVE them? Always season everything according to your taste and it will always turn out perfect!






7 Tbsp Olive Oil (separated, see below)

3 tsp Lemon Zest (separated, see below)

6 Tbsp Lemon Juice (separated, see below)

1/4 tsp Sea Salt (separated, see below)

1 lb Chicken, boneless & skinless (breasts or tenders work well)

4 cups Mixed Lettuce any kind, chopped (mixed baby greens pairs well)

10 Asparagus Spears (more or less), washed and cut into 1 inch pieces

1/2 cup Parmesan Cheese, shredded



Measuring Spoons: Tbsp, tsp

Small Prep Bowls

Knife to cut lemons and asparagus



Gallon Ziplock bag

Mallet or sturdy drinking glass bottom

Large nonstick skillet

Paper Towel lined plate




Mix together: 3 Tbsp Olive Oil, 1 tsp Lemon Zest, 2 Tbsp Lemon Juice, 1/8 tsp Sea Salt


Use fork to poke holes into Chicken and put into a Ziploc bag and seal. Pound the Chicken down to be a little flatter. Add the Lemon Oil mixture above and reseal the bag to coat all of the Chicken. 


Cook Chicken in a large nonstick skillet over medium-high for approx. 7 minutes per side or until done. Move cooked Chicken to a paper towel lined plate and leave alone for 5 minutes. This allows the chicken to finish cooking inside while the residual oil drips off.


While the Chicken is cooking:

Prepare the Asparagus by washing and cutting into 1 inch pieces. 

Place the Lettuce onto plates.

Mix together: 2 Tbsp Olive Oil, 1 tsp Lemon Zest, 2 Tbsp Lemon Juice, 1/8 tsp Sea Salt


After you've cooked the Chicken and moved it onto the lined plates, add the Asparagus & the Lemon Oil mixture above into the skillet. Cook for 7 minutes.


While the asparagus is cooking and after the chicken has drained on the plate for 5 minutes:

Slice the Chicken into thin strips and place on top of the Lettuce.

Mix together the remaining Oil & Lemon: 2 Tbsp Olive Oil, 1 tsp Lemon Zest, 2 Tbsp Lemon Juice.


After the Asparagus is done, add it to your plate. Drizzle the Lemon Oil mixture over the salad. Sprinkle the Parmesan Cheese on top. Add a little Sea Salt if you like. Now that I think of it, a little Balsamic splash would be good too!









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