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
EASY LEMON ROASTED CHICKEN
Juicy lemon roasted chicken flavored with thyme and garlic is the most delicious, easiest way to cook a whole chicken.
Provided by Alida Ryder
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/390°F.
- Drizzle the chicken with olive oil then season generously with salt and pepper all over.
- Make sure to season the cavity of the chicken as well.
- Place lemon slices and thyme inside the cavity of the chicken and sprinkle thyme leaves over the chicken.
- Slice the lemons and the tops off of the garlic bulbs. Place them in a roasting dish then place the chicken on top.
- Pour the chicken stock around the chicken then cover with foil.
- Place in the preheated oven and roast for 30 minutes then remove the foil and roast for another 15-30 minutes or until the chicken is golden brown and cooked through.
- Allow the chicken to rest for at least 10 minutes then slice and serve, drizzled with the pan juices.
Nutrition Facts : Calories 281 kcal, Carbohydrate 6 g, Protein 24 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 97 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LEMON ROASTED CHICKEN SALAD WRAP RECIPE - (4.5/5)
Provided by Pistol
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 400°F and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack. Roast the chicken for the first hour at 400°F, and then turn up the heat to 450°F and roast until the breast temperature registers 160°F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the breast meat chicken with salt and pepper. For the salad: Mix together the yogurt, mayonnaise, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken. For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
ROASTED CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
- Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
- Mix all ingredients together.
CHICKEN SALAD WRAPS
Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!
Provided by DAWN1
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
- Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 14.8 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 933.7 mg, Sugar 1.3 g
ROASTED CHICKEN WITH LEMON SAUCE
Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.
PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD
A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains - a new way to serve your roast
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
- Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
- Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.
Nutrition Facts : Calories 673 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
More about "lemon roasted chicken salad wrap recipe 455 food"
BEST LEMON CHICKEN WRAPS RECIPE - HOW TO MAKE LEMON …
From delish.com
Reviews 3Availability DiscontinuedCategory Easy Chicken, Lunch
- Make marinade: In a small bowl, whisk together 1/4 cup oil, juice of 2 lemons, garlic, Italian seasoning, salt, and pepper.
CHICKEN SALAD WRAP (HIGH PROTEIN, LOW CALORIE) - ALL …
From allnutritious.com
CHICKEN SALAD LETTUCE WRAPS WITH GRAPES AND PECANS
From delish.com
DELUXE CHICKEN SALAD WRAPS | LOVEFOODIES
From lovefoodies.com
CHICKEN SALAD WRAP - THE TORTILLA CHANNEL
From thetortillachannel.com
GRILLED LEMON CHICKEN FLATBREAD WRAP | THE COZY APRON
From thecozyapron.com
CHICKEN SALAD COLLARD WRAP - WOMAN'S DAY
From womansday.com
BEST CORONATION CHICKEN SALAD WRAP RECIPE — HOW TO MAKE …
From goodhousekeeping.com
LEMON ROASTED CHICKEN SALAD WRAP – RECIPES NETWORK
From recipenet.org
CORONATION QUICHE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN CAESAR SALAD WRAP | RECIPES | WW USA
From weightwatchers.com
LEMON CHICKEN SALAD - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
ITALIAN PASTA SALAD RECIPE
From seriouseats.com
CITRUS & HERB ROAST CHICKEN - WYSE GUIDE
From wyseguide.com
LEMON ROASTED CHICKEN SALAD WRAP RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
CHICKEN SALAD CRUNCH WRAPS RECIPE - TODAY
From today.com
3 STUFFED CHICKEN BREAST RECIPES | LOVETOKNOW
From lovetoknow.com
LEMON CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
23 HIGH-PROTEIN, ANTI-INFLAMMATORY LUNCHES - YAHOO
From yahoo.com
LEMON PEPPER CHICKEN SKEWERS - I AM HOMESTEADER
From iamhomesteader.com
STUFFED ROAST CHICKEN RECIPE - FOOD.COM
From food.com
CHICKEN SALAD LETTUCE WRAPS - SLENDER KITCHEN
From slenderkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love