Healthy Lemon 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:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add the diced chicken, plus the remainder of the ingredients up to and including the olive oil, to a medium size bowl and gently toss/fold to coat everything.
• Sprinkle in the dill, and fold once more to incorporate. Check the seasoning, and add any additional salt/pepper, if needed.
• Cover the salad and chill until ready to serve. When ready to enjoy, stuff the chicken salad into pita pockets with some greens, or serve with crackers on the side, or even over chopped greens.

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.

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.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

HEALTHY LEMON CHICKEN SALAD

Steps:

• Heat oven to broil.
• In a large bowl, whisk together olive oil, lemon juice and spices.
• Add chicken breasts and turn to coat. Let stand 10 minutes.
• Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade, until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees. Remove from oven and set aside.
• Rinse lettuce and tear into bite sized pieces. My go to lettuce is typically endive or leaf lettuce, but you can use any. Drain and place in large bowl.
• Rinse and clean peppers. Cut into thin slices and add to bowl.
• Add dried cranberries.
• Drain olives and add to the bowl.
• Drain black beans and add to bowl.
• Cut chicken into 1″ cubes and add to bowl.
• Toss and serve with dressing of your choice.
• 2 to 3 Large Servings.

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.