Lemon Pepper Chicken Salad Recipes

LEMON-PEPPER CHICKEN SALAD

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.

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.

WARM LEMON PEPPER CHICKEN SALAD

Steps:

• Place the peas and 1/4 cup water into a microwave safe dish. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using a colander; rinse under cold water and set aside.
• Slice potatoes into 1/4 inch rounds. Place potatoes, salt and 4 cups of water into another microwave safe dish. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
• Meanwhile, heat a skillet over medium heat for 5 minutes. Rub chicken with 1 tbsp lemon pepper seasoning. Spray pan with oil. Cook chicken 7-9 minutes or until a meat thermometer reads 165 and juices run clear, turning once. Remove from pan; set aside and keep warm.
• For dressing, juice lemon to measure 2 tablespoons Combine juice, 1 tbsp lemon pepper seasoning and garlic in a small bowl. Slowly add 1/4 cup olive oil, whisking constantly; set aside.
• Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in a large mixing bowl.
• Add potatoes and dressing; toss gently. Serve warm.

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-PEPPER SALAD

Steps:

• Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.

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.

GRILLED LEMON PEPPER CHICKEN PASTA SALAD

Steps:

• Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
• While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
• Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
• While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
• Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
• To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
• All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
• Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
• TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Steps:

• In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
• In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
• When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)