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Lemon Herb Chicken with Spring Mix and Asparagus
Jon Simon

Lemon Herb Chicken with Spring Mix and Asparagus

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Light and refreshing, this salad combines tender herb-seasoned chicken breast with crisp spring mix lettuce and grilled asparagus, finished with a zesty lemon-Dijon dressing for a perfectly balanced warm-weather meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: dinner, lunch, Main Dish, Salad
Cuisine: American, French, Mediterranean
Calories: 368
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts 6 oz each
  • 1 tablespoon olive oil for cooking
  • 1/2 tablespoon fresh thyme chopped
  • 1/2 tablespoon fresh rosemary chopped
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
For the Salad
  • 4 cups spring mix lettuce
  • 8 asparagus spears trimmed
For the Lemon Dressing
  • 1 medium lemon juiced
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 tablespoon fresh thyme chopped
  • 1/2 tablespoon fresh rosemary chopped
  • 1 clove garlic minced

Equipment

Method
 

  1. Season chicken breasts with half the fresh thyme, rosemary, garlic, salt, and pepper.
  2. Heat grill pan over medium-high heat with 1 tablespoon olive oil. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  3. While chicken cooks, trim asparagus and grill for 3-4 minutes until tender-crisp with light char marks. Set aside.
  4. Whisk together lemon juice, remaining olive oil, Dijon mustard, honey, and remaining herbs for the dressing.
  5. Let chicken rest for 5 minutes, then slice against the grain.
  6. Arrange spring mix on plates, top with sliced chicken and grilled asparagus, then drizzle with lemon herb dressing.

Nutrition

Calories: 368kcalCarbohydrates: 12gProtein: 39gFat: 19gSodium: 480mgFiber: 3gSugar: 7g

Notes

For best results, bring chicken to room temperature before cooking to ensure even cooking throughout. The salad can be assembled in advance, but add the dressing just before serving to maintain the greens' crispness. For meal prep, store grilled chicken and asparagus separately from spring mix, keeping dressing in a separate container for up to 3 days.

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