Lemon Mascarpone Salad

Chicken, Squash & Lemon Mascarpone Salad Recipe

Roasted squash is a great addition to any salad. A drizzle of this rich, yummy dressing lifts an already great salad to a whole new level of deliciousness!



  • 1 (9-ounce) package Fresh Express® Italian Lettuce Salad Blend
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 2 lemons, cut in half
  • 4 garlic cloves, smashed
  • 1 zucchini, cut into 1/2-inch coins
  • 1 yellow squash, cut into 1/2-inch coins
  • 1 sweet red pepper, cut into 1/2-inch strips
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper


  • Heat oven to 375°F.
  • Rinse chicken and pat dry with paper towels. Season with salt and pepper. Cook chicken in olive oil in a large oven-proof skillet over medium heat until browned, about three minutes a side. Add the lemons, garlic, squash and red pepper to the skillet. Sprinkle chicken with the dried thyme and crushed red pepper. Bake for 15 minutes, or until a thermometer inserted into the middle of the chicken reads 165°F. Let cool at room temperature for 15 minutes. Cut chicken into 1/4-inch thick slices.
  • Place the Fresh Express® Italian Lettuce Salad Blend in a large bowl; drizzle with dressing and toss to coat. To serve, divide the lettuce among four dinner plates. Top with chicken, squash and red pepper; sprinkle with parsley.

Dressing Ingredients:

  • Zest and juice of 2 lemons
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/3 cup Mascarpone cheese
  • 1/4 cup fresh Italian parsley, chopped

Dressing Instructions:

  • Whisk the lemon juice, lemon zest, olive oil, and 1/2 teaspoon salt in a small bowl. Add the Mascarpone cheese and 2 tablespoons parsley; whisk until smooth.
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