Lemonginger Chicken Salad Food

LEMON AND GINGER CHICKEN SALAD

Steps:

• Blend together the juice of the lemons with the ginger, garlic, chillies, soy sauce, sesame oil and salt to form the marinade.
• Slice the chicken thigh into bite size chunks. Place in a bowl and stir in the marinade ensuring the chicken is well covered.
• While the chicken marinades, finely shred your salad vegetables using a knife, grater or mandolin slicer.
• Heat the oil in a large frying pan. Cook the chicken and the marinade for 5-10 minutes on each side until cooked through. Do this in batches if needed.
• Set aside the chicken and cooked marinade from the pan and allow to cool.
• Stir through the shredded salad vegetables and sprinkle on chopped coriander before serving.

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.

LEMON-GINGER CHICKEN AND GREEN BEANS

Steps:

• Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
• Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

CHOPPED LEMONGRASS CHICKEN SALAD

Steps:

• Place chicken between sheets of plastic wrap; pound to 1/2-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
• Heat grill or broiler. Season chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
• Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to ice bath to cool. Drain; cut into 3/4-inch pieces.
• Place shallots and ginger in a food processor; process until very finely chopped. Add lime juice, 1/2 cup mint, 1/2 cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
• Layer romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with remaining mint and cilantro. Serve with dressing on the side or add dressing to bowl.

REFRESHING LEMON-GINGER DRESSING

Steps:

• Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

GRILLED LEMON-PEPPER CHICKEN SALAD

Steps:

• Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
• Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
• Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.

CHICKEN SALAD WITH SWEET & SPICY LEMON GINGER DRESSING

Steps:

• Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeño pepper.
• Puree the mixture until smooth.
• Let the dressing sit at room temperature for at least 30 minutes.
• Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.

LEMON-GINGER CHICKEN SALAD

Steps:

• In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
• Add chicken, grapes, celery, and almonds.
• Cover and chill at least two hours before serving.

LEMON GINGER CHICKEN SALAD

Steps:

• Prepare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.

LIGHTER CHICKEN SALAD

Steps:

• Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with 2 forks.
• In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.

HOLLAND HOUSE® LEMON CHICKEN SALAD

Steps:

• Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
• Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
• In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
• Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.