Healthy Lemon Chicken Salad Food

LEMON CHICKEN SALAD

Steps:

• Place Dressing ingredients in a jar. Shake well.
• Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate minimum 20 minutes up to 24 hours.
• Heat oil in a non stick skillet over medium high heat (or use bacon fat if you use bacon in this!). Add chicken and cook. Halved breasts: 2 minutes each side. Thigh: 4 minutes each side.
• Transfer to plate, cover loosely with foil for 3 minutes. Slice.
• Add dill into remaining dressing. Shake.
• Place remaining salad ingredients in a bowl. Top with chicken.
• Drizzle dressing all over. Crumble over bacon if using. Serve immediately!

LEMON CHICKEN SALAD

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

HEALTHY LEMON CHICKEN SALAD

Steps:

• Heat oven to broil.
• In a large bowl, whisk together olive oil, lemon juice and spices.
• Add chicken breasts and turn to coat. Let stand 10 minutes.
• Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade, until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees. Remove from oven and set aside.
• Rinse lettuce and tear into bite sized pieces. My go to lettuce is typically endive or leaf lettuce, but you can use any. Drain and place in large bowl.
• Rinse and clean peppers. Cut into thin slices and add to bowl.
• Add dried cranberries.
• Drain olives and add to the bowl.
• Drain black beans and add to bowl.
• Cut chicken into 1″ cubes and add to bowl.
• Toss and serve with dressing of your choice.
• 2 to 3 Large Servings.

LEMON-BLUEBERRY CHICKEN SALAD

Steps:

• Combine yogurt, mayonnaise, and salt in bowl.
• Add remaining ingredients and mix gently.
• Cover and refrigerate salad for at least 30 minutes to let flavors blend; serve over endive or other greens and garnish with additional blueberries and lemon slices, if desired.

ROSEMARY LEMON CHICKEN SALAD

Steps:

• Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).

LEMON CHICKEN SALAD

Steps:

• Mix together the dressing ingredients.
• Add remaining salad ingredients, except nuts.
• Cover and chill.
• Just before serving, stir in nuts.

LEMON CHICKEN SALAD

Steps:

• Mix a tbsp of lemon juice with a tbsp of olive oil and season. Toss the chicken in it until well coat. Set aside for 15 minutes. Meanwhile, pu the couscous in a bowl and pour on 450 ml boiling water. Cover with cling film and leave for 15 minutes.
• Heat 1 tbsp of oil in a non stick frying pan and cook the chicken over a medium heat turning occasionally for about 10 minutes or until cooked through. Pat the chicken dry with kitchen paper.
• Add the remaining lemon juice and oil to the couscous and fluff up with a fork. Gently mix in the spring onions, tomatoes, cucumber, mint and parsley and season well with salt and pepper. Serve with the lemon chicken.

LEMON TARRAGON CHICKEN SALAD

Steps:

• Bring a large pan of water to boil.
• Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
• Cool.
• Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
• Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
• Season with salt and pepper.