Chicken Salad with Lemon Vinaigrette


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
Chicken Salad with Lemon Vinaigrette

Photo: Jodi Pudge

This quick, no-cook meal is simple but hearty. The tangy herb dressing also tastes great with any other of your favourite salad combos.


  • 2 tbsp - 1/4 cup lemon juice

  • 1 tsp granulated sugar, or honey

  • generous pinches ground black pepper

  • 1/4 cup olive oil

  • 1/4 cup chopped fresh dill, optional

  • 1 rotisserie chicken, or 3/4 cups chopped leftover cooked chicken

  • 4 plum tomatoes, or 3 regular tomato

  • 175 g container feta cheese

  • 142 g pkg prewashed arugula, baby spinach or chopped romaine lettuce (about 8 cups)


  • In a small bowl, whisk lemon juice with sugar and pepper. Slowly whisk in oil until evenly combined. Stir in dill, if using. (You can make this dressing up to 4 days ahead.)

  • Remove and discard skin from chicken, if you wish. Then remove meat and tear or cut into bite-sized pieces. Slice tomatoes into wedges. Drain feta, then break into small chunks.

  • Combine all ingredients in a large bowl with arugula and toss. Serve drizzled with the dressing.

Nutrition (per serving)

Calories 504, Protein 41g, Carbohydrates 8g, Fat 35g, Fibre 1g.

Originally published in the September 2010 issue. Photo by Jodi Pudge. 

This article was originally published on Feb 01, 2018

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