Chicken Salad with Lemon Vinaigrette

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15 min


15 min


4 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
  • 41 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 35 g,
  • Fibre
  • 1 g,

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