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Summer Chicken Salad

Summer Chicken Salad

A beautiful summer salad that is loaded with texture and flavor!

Course Salad
Cuisine American
Keyword Chicken Salad, Summer Chicken Salad, summer salad, Vinaigrette
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 575 kcal
Author Amanda Rettke

Ingredients

Salad

  • 5 to 6 fingerling potatoes, about 1/3 pound
  • 3/4 cup canned sweet corn
  • 1 package (10.5 ounce) cherry tomatoes, sliced lengthwise
  • 1/2 cup hearts of palm, sliced
  • 2 large handfuls arugula, (about 3 cups) washed and dried
  • 1 tablespoon basil leaves, roughly chopped

Vinaigrette

  • 1/2 lemon, juiced (about 2 tablespoons)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper, to taste

Chicken

  • 4 skinless boneless chicken breasts
  • 1/4 cup olive oil
  • 1/2 lemon, juiced (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Instructions

Potatoes and Corn

  1. Bring a small pot of salted water to boil. Add the unpeeled potatoes to the pot and cook for 10-12 minutes, or until fork tender. Remove, cool, and slice into 1/4-inch rounds. Set aside.

  2. Using the microwave, cook the ear of corn on high for 3 minutes. Allow to cool in the microwave for an additional 5 minutes. Cut the end of the ear of corn off and carefully slip off the husk and silk. Use an oven mitt if the ear is still too hot. Cut the kernels off the cob. Add the kernels with the sliced potatoes, sliced tomatoes, hearts of palm, arugula, and basil. Set aside.

Vinaigrette

  1. Combine the lemon juice, vinegar, mustard, and olive oil in a bowl and whisk to combine. Season with salt and pepper. Set aside.

Chicken

  1. Season both sides of chicken breasts with salt and pepper.

  2. Heat the oil and lemon juice in a very large skillet over high heat. Add the chicken and cook for about 4 minutes on each side, flipping carefully with tongs, until the chicken cooks through (internal temperature of 165°F). Remove from heat. Slice.

  3. To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad.