Warm lemon & thyme chicken salad

Warm lemon & thyme chicken salad

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours

Nutrition and extra info


  • kcal245
  • fat11g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein34g
  • salt0.72g


  • 4 boneless skinless chicken breasts, cut into strips
  • zest and juice of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp dried or a few sprigs of fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp oil
  • 150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
  • 1 small red onion, halved and thinly sliced
  • squeeze of garlic paste or 1 garlic clove, crushed
  • handful pitted black olives, halved
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…


  1. Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.

  2. Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

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Comments, questions and tips

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12th Jul, 2011
delicious :)
31st Aug, 2010
Simple and cheap to make with lots of flavours. Maybe some chilli next time?
katycooks's picture
10th Jun, 2010
Well they don't come much simpler or easier than this! It's not the most exciting salad in the world, but it does make a really satisfying, quick tasty meal in moments when you get in from work and don't feel like slaving over the stove. (I added warm sliced Charlotte potatoes instead of having crusty bread.)
26th Feb, 2008
Graet low fat main meal salad with lovely flavours.
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6th Feb, 2015
Would recommend using a small-ish frying pan and not a griddle, because otherwise it makes it hard to stir in the garlic paste and lemon juice at the end of the recipe. Also, note that step 1 quite specifically refers to the "lemon zest" and not the lemon juice as well. If you pour it in at step (1), there'll be nothing there when it's called for to mix in the juices in step (2). Finally, I served with crusty bread which I drizzled with olive oil and warmed in the griddle instead of just adding it at the end. Also, I used a combination of sea and rock salt which worked well. Overall though - strongly recommend this as a lunchtime dish. Love the idea of serving with Charlotte potatoes :-) Sounds great.
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