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Sautéed Lemon Chicken with Warm Romaine and Bean Salad


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  • For the Chicken:
  • 3 lbs. of boneless chicken breast - sliced
  • 3 cloves of garlic – chopped
  • 2 tablespoons of olive oil
  • Juice of 1 large lemon
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. turmeric
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • Vegetable oil for sautéing
  • For the Warm Romaine and Bean Salad:
  • 1 head of Romaine
  • 19 oz. can of kidney beans – or your choice of beans – drained
  • 1 red onion – sliced
  • 1/2 jalapeño – diced with seeds
  • 2 cloves of garlic – chopped
  • 1 tablespoon of olive oil
  • For the Dressing:
  • 1/4 cup of vinegar
  • 1/4 cup of water
  • 1/2 tsp. salt
  • 1 tbs. sugar


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

For the Chicken:

Combine all of the ingredients for the marinade in a large bowl and place the chicken slices in the bowl to marinade in the refrigerator for at least ½ hour or longer.

Heat a large frying pan with 2 tablespoon of vegetable oil and place the chicken slices to sauté. When the chicken is golden on one side, turn over and finish cooking on the other side. The cooking time will depend on the thickness of the slices.

For the Warm Romaine and Bean Salad:
Heat a medium frying pan with the olive oil. Add the sliced onions, garlic and jalapeño to sauté.

When the onion is soft and the garlic fragrant add the beans and toss.

Combine the ingredients for the dressing; add to the beans and turn the heat off.

Gently, heat the pan that the chicken was cooked in and in a single layer add the Romaine leaves. Gently heat the leaves until they are slightly wilted.

Plate the leaves and top with the sautéed chicken and the beans.

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