LEMON-PEPPER CHICKEN SALAD
Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that's ready in 20 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
- Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
- Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g
LEMON CHICKEN SALAD
Recipe video above. A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.
Provided by Nagi
Categories Mains
Time 23m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 587 kcal, ServingSize 1 serving
LEMON CHICKEN SOUP AND SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkbackPhotograph by Antonis Achilleos
Nutrition Facts : Calories 552, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 246 milligrams, Sodium 871 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 40 grams
LEMON-CHICKEN PASTA SALAD
Fresh lemon, pea pods and almonds give this 30-minute salad its pizzazz.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix, mayonnaise, lemon peel and lemon juice. Stir in chicken, pea pods and almonds. Serve on lettuce leaves. Serve immediately, or refrigerate.
Nutrition Facts : Calories 800, Carbohydrate 43 g, Cholesterol 80 mg, Fat 9, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 7 g, TransFat 0 g
LEMON HERB MEDITERRANEAN CHICKEN SALAD
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
Provided by Karina
Categories Salad
Time 25m
Number Of Ingredients 18
Steps:
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
LEMON CHICKEN SALAD
This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.
Provided by sal
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g
LEMON CHICKEN SALAD WITH CRUNCHY CROUTONS
A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
- Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
- Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.
Nutrition Facts : Calories 695 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.99 milligram of sodium
HEALTHY LEMON CHICKEN SALAD
Healthy Lemon Chicken Salad is a simple, delicious, low fat meal idea. Ready in just 20 minutes and packed with lean protein, vitamins, minerals and antioxidants, this is a great dinner for a busy weeknight!
Provided by Cleanfreshcuisine
Categories Chicken Breast
Time 20m
Yield 3 Large Servings, 3 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 610.9, Fat 39, SaturatedFat 7.5, Cholesterol 92.8, Sodium 124.8, Carbohydrate 31.8, Fiber 11.2, Sugar 16.3, Protein 35
GRILLED LEMON CHICKEN SALAD
Simple and bright, this is the kind of main that puts us in the mood for spring. If you've never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)
Number Of Ingredients 13
Steps:
- Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
- Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
- Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
- Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Nutrition Facts : Calories 342, Carbohydrate 7 g, Cholesterol 124 mg, Fat 17 g, Fiber 2 g, Protein 40 g, SaturatedFat 2.3 g, Sodium 452 mg, Sugar 2 g
BLACK LEMON CHICKEN SALAD
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Provided by Chef John
Categories Salad
Time 2h30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Drizzle vegetable oil in a large roasting pan.
- Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
- Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
- Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
- Sprinkle rosemary, thyme, and salt over top of chicken.
- Tie chicken legs together with kitchen twine.
- Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
- Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
- Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
- Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 1.6 g, Cholesterol 53.5 mg, Fat 28.8 g, Fiber 0.5 g, Protein 13.4 g, SaturatedFat 7.7 g, Sodium 193.1 mg, Sugar 0.5 g
LEMON CASHEW CHICKEN SALAD
This salad using a rotisserie chicken could be served over lettuce leaves or in a sandwich. It has less fat than many chicken salad recipes because yogurt replaces some of the Mayo. Recipe is from Sunset Magazine Dec. 2007
Provided by cookiedog
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast cumin and coriander seeds until fragrant over low heat for 3 to 5 minutes. Grind in a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tablespoons juice.
- Melt butter in the frying pan over medium heat. Add ginger, jalapeño, and salt. Cook 3 to 5 minutes or until jalapeño is soft. Remove from heat and set aside.
- In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeño mixture, and ground spices. Add cilantro, green onions, and chicken; stir to coat well with dressing. Taste and adjust seasonings as needed. Sprinkle with cashews and serve.
Nutrition Facts : Calories 101.2, Fat 7.7, SaturatedFat 2.6, Cholesterol 11.8, Sodium 325, Carbohydrate 8.3, Fiber 1.3, Sugar 2.8, Protein 1.5
LEMON BROILED CHICKEN WITH BULGUR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bulgur, 2 teaspoons salt and 1 1/2 cups water in a saucepan and bring to a boil. Cover immediately, remove from the heat and let stand until all of the water has been absorbed, about 20 minutes.
- Position an oven rack in the top of the oven, put a baking sheet on the rack and preheat the broiler on low. (If the broiler has just 1 setting, preheat the baking sheet on a rack 8 inches from the broiler.)
- Add the lemon juice, mustard, garlic and shallot to a medium bowl and whisk to combine. Whisk in 1 teaspoon salt and a couple turns of ground black pepper. Drizzle in the olive oil, whisking until well combined. Pour half of the mixture into a large bowl or resealable plastic bag. Reserve the remaining half for the bulgur.
- Add the chicken to the marinade, turning to coat evenly. (The chicken is ready for cooking immediately, but you can also marinate it, refrigerated, for up to 12 hours before cooking.)
- Carefully remove the preheated baking sheet from the oven. Remove the chicken from the marinade (discard the marinade), sprinkle with salt and pepper and arrange skin-side up on the baking sheet. Broil until the chicken is crispy and golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 175 degrees F, 15 to 20 minutes.
- While the chicken is cooking, toss the bulgur with the tomatoes, parsley, mint, cucumbers and reserved marinade. Season with salt and pepper.
- Transfer the chicken to a large platter and serve with the bulgur salad.
LEMON CHICKEN SALAD
Delicious, quick and easy chicken and bacon salad with lemon and tarragon.
Provided by bluec78
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry the bacon with a little extra oil until it's starting to get crispy.
- Add the chicken pieces and fry about 5 minutes, until they're starting to brown.
- Throw in the lemon juice and tarragon and cook a further 5 mins or so, until the chicken is done.
- Toss the green salad with the vinaigrette dressing, and add the chicken and bacon.
- Serve with a baked potato each.
More about "lemon chicken salad food"
LEMON CHICKEN SALAD RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (25)Category Main DishesServings 4Total Time 15 mins
- In a bowl whisk together mayonnaise, red onion, celery, lemon zest, lemon juice, salt and pepper.
LEMON CHICKEN AVOCADO SALAD - FURTHER FOOD
From furtherfood.com
5/5 (1)Estimated Reading Time 3 minsServings 4
SPRING DETOX LEMON CHICKEN SALAD - THE KITCHENEER
From thekitcheneer.com
Servings 3Total Time 20 minsEstimated Reading Time 5 mins
HERBY LEMON CHICKEN SALAD - PINCH OF NOM
From pinchofnom.com
3.9/5 (13)Calories 284 per servingCategory Dinner, Lunch, Salad
- Place the chicken into a mixing bowl. Add the oregano, thyme, sage, parsley, sumac, black pepper, lemon juice, and lemon zest. Mix well.
- Spray a frying pan with low calorie cooking spray and set on a medium to high heat. Add the chicken breasts and cook for 5 minutes on both sides until cooked through.
- While the chicken is cooking, mix the rest of the salad ingredients in a bowl and season to taste with salt and pepper.
GREEK LEMON CHICKEN SALAD - BEST RECIPES UK
From bestrecipesuk.com
Cuisine GreekEstimated Reading Time 1 minServings 4Total Time 2 hrs 5 mins
- In a large bowl add the oil, garlic, pepper, salt, chilli, oregano, thyme, juice and zest of one lemon and mix. Add the chicken thighs, massage the marinade into the chicken, cover the bowl with cling film and place in the fridge for at least an hour.
- Preheat the oven to 200°C/180°C/Gas Mark 6 and place the chicken and marinade into a roasting tin with the remaining lemon wedges.
- Roast for 45-50 minutes, basting occasionally until the chicken is browned and crispy. Remove from the oven and set aside to rest.
- Meanwhile put the onion, tomatoes, cucumber and olives into a salad bowl and season to taste.
LEMON BASIL CHICKEN SALAD - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 6Estimated Reading Time 3 minsCategory Main Dish, SaladTotal Time 15 mins
- Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth.
- Taste and adjust seasonings as you’d like.Combine chicken, peas, basil, and pine nuts in a bowl and stir together.
BUTTERY LEMON CHICKEN {HEALTHY 30 MINUTE ... - IFOODREAL.COM
From ifoodreal.com
5/5 (22)Calories 259 per servingCategory Dinner
- Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
- In a shallow plate add flour. Prep other ingredients. Everything has to be ready before you start cooking. Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil to coat.
- Cook chicken for 4-5 minutes on each side and transfer onto a plate. Repeat with remaining chicken, adding more oil as necessary and reducing heat as skillet gets hotter.
LEMON CHICKEN COBB SALAD - THE WHOLE COOK
From thewholecook.com
5/5 (15)Total Time 20 minsCategory EntreeCalories 448 per serving
- Add chicken to hot pan. Sprinkle salt, pepper, garlic powder, and dried basil on top of each cutlet. Cook until chicken has some browning on bottom side, about 3 to 5 minutes. Flip chicken. Add lemon juice to the pan. Cook until remaining side of chicken is browned, about 5 minutes.
- To assemble the salads, divide your chopped lettuce into bowls. Top with tomatoes, apples, cucumber, and red onion. Slice your chicken and add it to the salads. Add your sliced avocado at the very end to prevent browning.
- Combine all Lemon Vinaigrette ingredients in a jar and shake. Drizzle over each finished salad when you're ready to serve!
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS - FOOD & WINE
From foodandwine.com
5/5 (543)Total Time 40 minsServings 4
- In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
- In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
- Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
- In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
LEMON CHICKEN SALAD - BETTER HOMES & GARDENS
From bhg.com
Total Time 55 minsCalories 294 per serving
- Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice.
- Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.
- In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.
- Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.
LEMON-TARRAGON CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 42 minsServings 4-6
- Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool.
- Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves, if desired. Garnish, if desired.
LEMON CHICKEN NOODLE SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 20 minsCategory Pasta, Rice And Noodle DishesCalories 571 per serving
- 1 Prepare noodles following packet directions. Drain and run under cold water to cool. Add 1 teaspoon sesame oil and mix through to prevent noodles sticking.
- 2 Prepare Crunchy colourful mix. Combine noodles and vegetables in a large bowl and mix together so vegetables are well distributed.
- 3 Prepare Lemon dressing. Reserve 2 tablespoons dressing. Tip remaining dressing over noodle mixture and mix well to combine and coat all noodles with dressing.
- 4 Heat a spray of oil in a large pan or wok. Cook chicken for about 3 minutes until browned and cooked through. Remove from heat. Add reserved dressing to pan and stir to coat chicken. Divide noodle mixture among 4 plates or bowls. Top with chicken and garnish with peanuts and coriander. Drizzle over remaining sesame oil.
LEMON BASIL CHICKEN SALAD - GOOD IN THE SIMPLE
From goodinthesimple.com
Cuisine AmericanTotal Time 20 minsCategory LunchCalories 230 per serving
- Stir mayonnaise mixture into chicken using two forks to help separate the chicken as you combine.
LEMON CHICKEN WITH QUINOA SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 25 minsCategory MainsCalories 399 per serving
- 1 Combine 2 cups water and quinoa in a saucepan and place over a medium-high heat. Bring to the boil. Reduce heat to low, cover, and simmer for 12-15 minutes or until liquid is absorbed. Set aside to cool.
- 2 Meanwhile, combine chicken, garlic, half the lemon juice and 1/2 cup parsley. Spray a chargrill pan with oil and cook chicken over a high heat for 5-7 minutes or until cooked through.
- 3 Add tomatoes, cucumbers, the remaining lemon juice and parsley to quinoa. Toss to combine. Serve with chicken and green vegetables.
CHICKEN SALAD WITH LEMON AND DILL - SKINNYTASTE
From skinnytaste.com
5/5 (18)Total Time 5 minsCategory Lunch, SaladCalories 207 per serving
- Remove the chicken legs, wings and thighs from the rotisserie chicken and set aside for another meal.
- Remove the skin from the 2 breasts and remove the meat from the bones. Break the chicken into chunks with your hands or a knife and place into a large bowl. Add the fresh dill, lemon juice, lemon zest, olive oil and salt.
ROTISSERIE CHICKEN SALAD – LEMON TREE DWELLING
From lemontreedwelling.com
4.4/5 (17)Total Time 5 minsCategory SandwichesCalories 401 per serving
LEMON ALMOND CHICKEN SALAD - OLD HOUSE TO NEW HOME
From oldhousetonewhome.net
Cuisine AmericanCategory Main CourseServings 6Estimated Reading Time 4 mins
- In a separate bowl, whisk together dressing ingredients. Whisk until the mayo and sour cream are complete incorporated into the oil.
LEMON CHICKEN SALAD - SIMPLE, TASTY, CREAMY AND FRESH ...
From hearthandvine.com
5/5 (1)Category Salad RecipesCuisine AmericanCalories 292 per serving
- Cook the chicken breasts by placing them in a large pot filled with cold water. Add salt, pepper and whatever other seasoning you may have on hand. Bring to a boil, then turn down the heat and simmer for 15 minutes. Drain and let cool.
- Place cream cheese, mayo, lemon juice, zest, and spices in a food processor. Pulse until smooth.
HONEY-LEMON CHICKEN SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 388 per servingTotal Time 1 hr 35 mins
- Place chicken breasts in a large pot and cover with salted cold water. Bring to a boil, reduce heat to low and simmer until chicken is cooked through, 8 to 10 minutes. Remove to a cutting board to cool. When cool enough to handle, dice.
- In a large bowl, combine chicken, apple, celery, onion and almonds. Add dressing and toss well. Cover and chill for 1 hour. Toss chicken mixture with greens and serve.
TOP 14 CHICKEN SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Chicken Salad. The basic chicken salad recipe uses mayo as the dressing base. Celery and purple onion give it a nice crunch, while lemon juice, sweet pepper relish, and Cajun seasoning ensure it has tons of flavor.
- Southern-Style Chicken Salad. This classic Southern-style chicken salad has a mayo and dill pickle relish dressing that makes it super creamy. Chopped hard-cooked eggs make it very hearty and filling.
- Tarragon Chicken Salad. Fresh tarragon makes this creamy chicken salad recipe a tasty option. The chicken is shredded, then mixed with a homemade dressing of mayonnaise and yogurt.
- Chicken Salad With Herb Mayonnaise. This herby chicken salad uses roasted chicken breasts, but rotisserie chicken works well, too. Parsley, dill, chives, oregano, and lemon juice give the salad a lively flavor.
- Chicken Salad With Apples and Cranberries. Chopped walnuts or pecans and chunks of apples and cranberries add crunch and texture to this savory-sweet chicken salad.
- Chicken and Rice Salad. This lovely chicken and rice salad is an excellent picnic dish because it's a whole meal in itself. Cooked rice and chicken, mayo, veggies, and olives provide lots of flavors and a rich texture.
- Chicken Salad With Curry. Curry chicken salad is wonderful in pita pockets with a simple salad on the side. It also makes a great meal when mixed with cooked cubed potatoes.
- Mediterranean Chicken Salad. This Mediterranean chicken salad recipe starts with marinated grilled chicken breasts that are sliced and served atop a bed of spinach or greens with tomatoes, red onions, olive, and feta cheese, and served with toasted pita.
- Chicken Salad With Walnuts and Grapes. Grapes, walnuts, and chicken come together in a creamy mayo-sour cream dressing. Toss this tasty salad in 20 minutes and serve it on bread, lettuce leaves, or with mixed greens with slices of avocado.
- Cajun Chicken Salad With Pecans. For a really flavorful hero sandwich, try this Cajun chicken salad with pecans. Celery, green onions, chopped pecans, fresh parsley, and some Cajun seasoning are mixed with a creamy and spicy mayo-Tabasco-cayenne dressing.
LEMON CHICKEN SALAD - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hrCuisine FusionCalories 270 per serving
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Cuisine AmericanCategory SaladServings 4Total Time 50 mins
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From healthier.qld.gov.au
Servings 4Estimated Reading Time 50 secsCategory Light Meals,Main Meals,Gluten Free,Dairy FreeTotal Time 45 mins
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From foodtalkdaily.com
Servings 4Total Time 20 mins
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4.3/5 (34)Category SandwichesCuisine AmericanTotal Time 15 mins
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4.5/5 (2)Total Time 30 minsCategory All RecipesCalories 328 per serving
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