Lemon Pepper Salad Recipes

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 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.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

ARUGULA SALAD WITH LEMON-PEPPER DRESSING

Steps:

• Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

LEMON PEPPER DRESSING

Steps:

• Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.

LEMON PEPPER VINAIGRETTE

Steps:

• Process first 5 ingredients in a blender.
• With blender running, add oil in a slow steady stream until smooth.
• Chill until ready to use.

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.