Photo of Lemony Bibb salad with grilled chicken by WW

Lemony Bibb salad with grilled chicken

Total Time
40 min
15 min
10 min
This fresh, vibrant salad works well for a cook-once-eat-twice meal: Enjoy one serving for lunch or dinner and pack away the rest for the next day (store the dressing separately and toss together just before eating, or double the recipe for lunches for a few days). You’ll love the citrusy dressing no matter which type of lemon you use. Meyer lemons—available in bags year-round from Sunkist and Frieda’s—offer a sweeter, more floral flavor, while regular lemons bring more zippy tang.


Cooking spray

4 spray(s)

Lemon zest

1 tsp, or Meyer lemon zest

Fresh lemon juice

3 Tbsp, or Meyer lemon juice

Light mayonnaise

1½ Tbsp

Dijon mustard

½ Tbsp


1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp


1 small, minced

Uncooked boneless skinless chicken breast

10 oz, 2 (5-oz) breasts

Bibb lettuce

1 head(s), roughly torn

Cherry tomatoes

1 cup(s), halved

Yellow bell pepper

1 medium, cut into thin strips

Persian (mini) cucumber

1 item(s), cut into thin half-moons


  1. In a small jar, combine the lemon zest, lemon juice, mayonnaise, mustard, honey, salt, pepper, and shallot. Screw on the lid and shake well to combine.
  2. Arrange the chicken on a plate; pierce the chicken all over on both sides with a fork. Drizzle 2 tablespoons of the dressing over the chicken, turning over to coat both sides. Marinate at room temperature for 15 minutes.
  3. Coat a grill pan with cooking spray and heat over medium-high. Add the chicken to the pan; grill until cooked through, about 5 minutes per side. Remove the chicken to a cutting board and let stand for 3 minutes; cut into slices.
  4. In a large bowl, combine the lettuce, tomatoes, bell pepper, and cucumber. Drizzle the remaining dressing over the salad; toss well to coat. Serve the salad with the chicken.
  5. Serving size: 3 cups salad and 1 chicken breast