Lemon Roasted Chicken Salad Wrap Recipes

LEMON ROASTED CHICKEN SALAD WRAP RECIPE - (4.5/5)

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

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.

BLACK LEMON CHICKEN SALAD

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.

LEMON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
• Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
• Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
• Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
• Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

LIGHT LEMON-DIJON CHICKEN SALAD

Steps:

• In small bowl, beat all dressing ingredients with wire whisk until well blended.
• On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.

LEMON-HERB ROAST CHICKEN DINNER

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
• Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
• Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.