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Chicken Salad Marinade

Lemon Herb Chicken Salad Marinade Recipe

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts or thighs

Method
 

  1. Whisk the lemon juice, garlic, Dijon, oregano, salt, and pepper in a medium bowl.
  2. Slowly drizzle in the olive oil while whisking until thickened and creamy. Place the chicken in a dish and pour the marinade over it, turning to coat. Cover and refrigerate for 30 minutes to 4 hours.
  3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 6 to 7 minutes per side, until deeply golden and the internal temperature hits 165°F (74°C).
  4. Rest the chicken for 5 minutes, then slice against the grain and serve over your favorite salad.

Notes

If your chicken breasts are thick and uneven, pound them to an even 1-inch thickness before marinating so they cook at the same rate. The marinade can be doubled and half reserved (before adding chicken) to drizzle over the finished salad.