Lemony Chicken Romaine Salad with Toast
A hearty spring-forward salad with warm seared chicken, crisp romaine, radishes, cucumber, and a lemony pan sauce that doubles as dressing. Toasted bread on the side makes it a full meal.
Back to full listIngredients
- Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz $4.99/lb
- Romaine Lettuce 1 head $2.49
- Organic Radishes 1 bunch $1.99
- English Cucumber 1 $1.50
- Fresh Large Red Slicing Tomato 1 large $2.29/lb
- Parsley 2 tbsp chopped $1.29
- Fresh Organic Lemon 1 $1.29
- Garlic 1 clove $0.69
- Bread from pantry/bakery 4 slices pantry
Instructions
- Season 12 oz chicken breast with salt and pepper. Sear in a skillet with a little oil over medium heat for 5 to 6 minutes per side until cooked through; rest, then slice.
- Wash and chop 1 head romaine. Thinly slice radishes, cucumber, and tomato. Toss in a bowl with chopped parsley.
- Whisk lemon juice, a little zest, minced garlic, olive oil, salt, and pepper into a quick dressing.
- Toss salad with half the dressing. Top with sliced chicken and drizzle remaining dressing over the protein.
- Toast or grill 4 slices of bread until crisp. Serve alongside the salad.
Cook time: 30 minutes
Estimated cost: $11-14
Health notes: Lean protein, high vegetable volume, moderate carbs with bread.
Drink pairing: Sauvignon Blanc