Lemony Chicken Salad Recipes

LEMON CHICKEN SALAD

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!

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 CHICKEN SOUP AND SALAD

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.
• Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkbackPhotograph by Antonis Achilleos

LEMON ROASTED CHICKEN SALAD WRAP

Steps:

• For the chicken: Preheat the oven to 400 degrees 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 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees 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 chicken with salt and pepper.
• For the salad: Mix together the yogurt, mayo, 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!

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.

LEMONY CHICKEN FRUIT SALAD

Steps:

• Drain pineapple, reserving the juice. Set aside pineapple and 1/2 cup juice. Toss remaining juice with apple; drain. In a large bowl, combine chicken, grapes, pineapple and apple. Cover and refrigerate., In a saucepan, melt butter. Stir in flour, sugar and salt until smooth; gradually add lemon juice and the reserved pineapple juice. Bring to a boil; boil and stir for 2 minutes. Reduce heat. Add a small amount to egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; chill for 10-15 minutes. , Beat cream until stiff peaks form; fold into cooled dressing. Pour over chicken mixture; gently stir to coat. Chill for 1 hour. , Serve in a lettuce-lined bowl. Sprinkle with almonds.

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.

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.

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.

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 CHICKEN SALAD

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.