Healthy Lemon Chicken Salad Recipes
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
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 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
EASY HEALTHY BAKED LEMON CHICKEN
Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
- Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
- In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
- Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
- Garnish with fresh rosemary and lemon slices if desired and serve.
Nutrition Facts : Calories 156 kcal, Carbohydrate 6 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 74 mg, Sodium 215 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
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
ULTIMATE CHICKEN SALAD RECIPE
Chicken salad is a classic salad recipe with diced chicken, creamy mayonnaise, crisp celery, green onion, sweet grapes, and fresh herbs. Watch the video above to see how I make it!
Provided by Lisa Bryan
Categories Main Course Salad
Time 25m
Number Of Ingredients 11
Steps:
- Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
- Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
- Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
- Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Nutrition Facts : Calories 524 kcal, Carbohydrate 10 g, Protein 36 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 454 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
HEALTHY LEMON CHICKEN SALAD
Healthy Lemon Chicken Salad is delicious, low fat, low cholesterol, and simple! A health conscious choice for those busy weeknight evenings! Done in just 20 minutes, this main dish salad is packed with protein, vitamins, minerals, and antioxidants! Do something wonderful for yourself and try this great salad for dinner tonight!
Provided by Kyle Dalakas @CleanFreshCuisine1
Categories Chicken Salads
Number Of Ingredients 12
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
- http://www.cleanfreshcuisine.com/?p=4952
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 "healthy lemon chicken salad recipes"
LEMON CHICKEN SALAD RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 (26)Category Main DishesServings 4Total Time 15 mins
- In a bowl whisk together mayonnaise, red onion, celery, lemon zest, lemon juice, salt and pepper.
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.
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.
HEALTHY LEMON CHICKEN SALAD | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5 (1)
HEALTHY ASIAN CHICKEN CHOPPED SALAD - THE LEMON BOWL®
From thelemonbowl.com
4.6/5 (21)Total Time 15 minsCategory SaladCalories 396 per serving
- In a small bowl, whisk together dressing (peanut butter through garlic) until smooth. Add a bit of warm water, 1 tablespoon at a time, to thin if you prefer a thinner consistency. Note: you may need to add additional salt to taste.
- Drizzle dressing over the salad and toss well. Check for seasoning before serving and adjust accordingly.
GRILLED LEMON CHICKEN WITH TOMATO SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (9)Calories 304 per servingServings 4
- Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes.
- Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stir in tomatoes and feta cheese.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; grill 5 minutes on each side or until done. Top chicken with tomato mixture.
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.
ROTISSERIE CHICKEN SALAD - LEMON TREE DWELLING
From lemontreedwelling.com
4.4/5 (17)Total Time 5 minsCategory SandwichesCalories 401 per serving
EASY FRIED HEALTHY LEMON CHICKEN - 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.
YOGURT LEMON CHICKEN AND FETA SALAD - SWEETPHI
From sweetphi.com
Reviews 14Estimated Reading Time 5 minsServings 4Total Time 40 mins
- In a bowl stir together yogurt, juice of ½ a lemon and 1 Tbsp. olive oil. Add in the chicken strips and let chicken marinate for ½ an hour or overnight (cover and put in the refrigerator if marinating overnight).
- Heat oil on high in a skillet or frying pan and add in the garlic slices. Add in the chicken strips, shaking off excess marinade before placing in the skillet.
- Sprinkle chicken with garlic salt and Mediterranean Sea salt. Allow each side to cook for 5 minutes, then flip and cook other side another 5 minutes. If you notice that there is too much liquid in the skillet, drain it off.
HEALTHY CHICKEN SALAD {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
5/5 (55)Total Time 15 minsCategory SaladCalories 180 per serving
- In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
- In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
- Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.
LEMON PASTA SALAD WITH GRILLED CHICKEN | HEALTHY DELICIOUS
From healthy-delicious.com
5/5 (1)Total Time 18 minsCategory Healthy Weeknight Dinner RecipesCalories 314 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it's al dente, usually about 8-10 minutes.
- While the pasta cooks, prepare the chicken: Brush the chicken with olive oil and season with Italian seasoning. Grill over medium-high heat for 8-10 minutes or until cooked through.
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.
KETO CHICKEN SALAD RECIPE WITH LEMON AND BLUEBERRY [DAIRY ...
From ketosummit.com
Cuisine AmericanTotal Time 20 minsCategory DinnerCalories 490 per serving
- Toss the cooked chicken with the blueberries, onion slices, salad leaves, olive oil, and lemon juice.
HEALTHY CHICKEN SALAD - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 10 minsCategory Lunch, SaladCalories 118 per serving
- Mix together the greek yogurt, mayonnaise, lemon juice, onion powder, salt, pepper, and celery seeds.
LEMON CHICKEN PASTA SALAD - THE RECIPE CRITIC
From therecipecritic.com
Reviews 2Estimated Reading Time 4 minsServings 4Total Time 10 mins
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to help it to stop cooking and come to room temperature. Drain off any water and place in a large bowl.
- Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.
- Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste), honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.
- When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.
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 CHICKEN SALAD - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hrCuisine FusionCalories 270 per serving
LEMON CHICKEN SALAD RECIPE - PICKLED PLUM
From pickledplum.com
Cuisine FrenchCategory SaladServings 2Total Time 20 mins
WARM LEMON CHICKEN SALAD - HAPPIER HEALTHIER QUEENSLAND
From healthier.qld.gov.au
Servings 4Estimated Reading Time 50 secsCategory Light Meals,Main Meals,Gluten Free,Dairy FreeTotal Time 45 mins
LEMON CHICKEN SALAD RECIPE - HEALTHY AND FILLING! - MY22BMI
From my22bmi.com
Estimated Reading Time 2 mins
HEALTHY LEMON CHICKEN RECIPES - EATINGWELL
From eatingwell.com
Author Eatingwell
HEALTHY LEMON CHICKEN SALAD RECIPE BY KYLE - COOKEATSHARE
From cookeatshare.com
4/5 (1)Total Time 20 minsCategory Quick And EasyCalories 1532 per serving
MEDITERRANEAN LEMON CHICKEN PASTA SALAD - AVERIE COOKS
From averiecooks.com
4.5/5 (2)Total Time 30 minsCategory All RecipesCalories 328 per serving
HEALTHY LEMON CHICKEN SALAD - RECIPE - COOKS.COM
From cooks.com
OUR BEST CHICKEN SALAD RECIPES | MARTHA STEWART
From marthastewart.com
17 SALAD RECIPES WITH CHICKEN (EASY) - LEARN
From zimbokitchen.com
LEMON CHICKEN SALAD RECIPE – MY ROI LIST
From myroilist.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