Warm Lemon Pepper Chicken Salad Recipes

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GRILLED LEMON-PEPPER CHICKEN SALAD



Grilled Lemon-Pepper Chicken Salad image

Easy, summery salad; great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.

Provided by REDNECKGRL

Categories     Salad     Green Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 lemons
2 limes
6 skinless, boneless chicken breasts
1 tablespoon lemon-pepper seasoning, divided
½ head iceberg lettuce, chopped
4 carrots, chopped
2 tomatoes, chopped
2 cucumbers, chopped
¼ cup sliced green onions, or to taste

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.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 25.5 g, Cholesterol 96.9 mg, Fat 4.9 g, Fiber 7.6 g, Protein 39 g, SaturatedFat 1.3 g, Sodium 488.7 mg, Sugar 9 g

LEMON PEPPER CHICKEN TENDERS



Lemon Pepper Chicken Tenders image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 20 pieces, 8 to 10 appetizer servings

Number Of Ingredients 5

1 1/2 pounds chicken breast tenders, 20 pieces
2 lemons, juiced and zested
1/4 cup extra-virgin olive oil, eyeball it
Coarse black pepper
Coarse salt

Steps:

  • Heat the grill over medium high heat. Skewer chicken. In a shallow dish, combine lemon zest and juice with extra-virgin olive oil. Reserve 1/4 of the marinade. Coat chicken tenders in marinade and season generously on both sides with coarse black pepper. Season chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a single layer, in a very hot grill. Chicken tenders will cook 3 minutes on each side. Transfer to a serving platter and brush with the reserved marinade.

WARM LEMON PEPPER CHICKEN SALAD



Warm Lemon Pepper Chicken Salad image

This is a great weeknight gluten and dairy free dinner. Very quick and tasty. I found it in the Pampered Chef 2011 Calendar. TIP: If you can't find gluten-free lemon pepper seasoning, substitute, 2 tsp lemon zest, 1 tsp black pepper 1 tsp sugar and 1/2 tsp salt.

Provided by AllergyGirl

Categories     Chicken

Time 38m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

8 ounces sugar snap peas
1 1/2 lbs red potatoes
2 teaspoons salt
4 boneless skinless chicken breasts
2 tablespoons lemon pepper seasoning
1 lemon
1 garlic clove
1/4 cup olive oil
1 medium bell pepper
1/2 small red onion
6 ounces marinated artichoke hearts, quartered
1/2 cup parsley

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.

SLOW-COOKER LEMON PEPPER CHICKEN



Slow-Cooker Lemon Pepper Chicken image

Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

3 tablespoons butter
8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
1 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons cold water
2 tablespoons cornstarch
Cooked white rice, if desired

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
  • Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
  • Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

LEMON CHICKEN SALAD



Lemon Chicken Salad image

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

1 cup creamy salad dressing, e.g. Miracle Whip ™
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

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

WARM LEMON & THYME CHICKEN SALAD



Warm lemon & thyme chicken salad image

A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 8

4 boneless skinless chicken breasts , cut into strips
zest and juice of 1 lemon
1 tsp dried or a few sprigs of fresh thyme
3 tbsp oil
150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
1 small red onion , halved and thinly sliced
squeeze of garlic paste or 1 garlic clove , crushed
handful pitted black olives , halved

Steps:

  • Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
  • Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.72 milligram of sodium

LEMON-PEPPER CHICKEN



Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

HOT CHICKEN SALAD



Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

  • Heat oven to 350 degrees with a rack positioned in the center.
  • Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
  • Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
  • Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

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