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Warm lemon and rosemary chicken salad with a shallot and caper dressing

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 450
A fresh and flavorful chicken salad featuring lemon, rosemary, and a tangy shallot and caper dressing, perfect for a light lunch or dinner.

Ingredients

Protein

  • 6 pieces chicken mini fillets
  • 1/4 lemon lemon, sliced
  • 1 clove garlic clove, crushed
  • 1 sprig large rosemary
  • 50 ml olive oil
  • 1 shallot shallot, very finely chopped
  • 12 leaves rosemary leaves, chopped
  • 1 pinch salt
  • 2 tbsp olive oil
  • 50 ml extra virgin olive oil
  • 1 tbsp capers, soaked and chopped
  • 1/2 lemon lemon
  • 20 French beans French beans
  • 1 small baguette, sliced
  • olive oil for toasting baguette
  • 1 clove garlic clove
  • artichoke hearts artichoke hearts, chargrilled (tough outer leaves removed)
  • baby mixed salad leaves baby mixed salad leaves

Instructions 

  • Marinate chicken with garlic, rosemary, olive oil, and lemon slices; refrigerate overnight.
  • Cook shallots in olive oil with rosemary and salt until soft; cool and stir in capers, lemon juice, and extra virgin olive oil.
  • Boil French beans for 2-3 minutes, drain, and set aside. Toast baguette slices with garlic and olive oil until golden.
  • Cook chicken in a hot pan until evenly done; rest briefly. Warm artichokes and beans, then toss with salad leaves.
  • Dress the salad with warm shallot dressing, arrange on plates with croutons and sliced chicken, drizzle with more dressing, and serve.

Notes

For extra flavor, marinate the chicken overnight and serve immediately for best freshness.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: chicken, Lemon, Salad