Lemon Bbq Chicken Salad Recipes
LEMON CHICKEN SALAD
Recipe video above. A substantial salad with a lemon marinated chicken, dressed with a dill lemon dressing with a touch of honey. You'll love how the dressing does double duty as the marinade! Bacon is optional - totally delicious without, but always fabulous with. Serves 2 as a meal, 4 as a side.
Provided by Nagi
Categories Mains
Time 23m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 587 kcal, ServingSize 1 serving
LEMON HERB MEDITERRANEAN CHICKEN SALAD
Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!
Provided by Karina
Categories Salad
Time 25m
Number Of Ingredients 18
Steps:
- Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
- Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
- Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
- Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
GRILLED LEMON CHICKEN SALAD
Simple and bright, this is the kind of main that puts us in the mood for spring. If you've never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)
Number Of Ingredients 13
Steps:
- Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
- Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
- Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
- Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Nutrition Facts : Calories 342, Carbohydrate 7 g, Cholesterol 124 mg, Fat 17 g, Fiber 2 g, Protein 40 g, SaturatedFat 2.3 g, Sodium 452 mg, Sugar 2 g
LEMON BBQ CHICKEN SALAD
A zesty summer salad to serve as a cool summer supper, potluck contribution, or even a ladies luncheon. A good way to use up leftover chicken and rice. If leftover chicken and rice are not available, boneless chicken breast and regular or instant rice can be prepared ahead of time.
Provided by Robin Whitworth
Categories Salad
Time 2h30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix chicken and lemon juice in a large mixing bowl.
- Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
- Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 28.3 g, Cholesterol 78.5 mg, Fat 56.1 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 9.7 g, Sodium 1093 mg, Sugar 3.1 g
LEMON CHICKEN SALAD
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
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
BBQ CHICKEN, LEMON AND HERB SALAD
Our BBQ Chicken, Lemon and Herb Salad recipe uses gobs of greens, from basil and cilantro to mint and arugula, to deliver a great dish to the whole table.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Place cream cheese on parchment-covered baking sheet; spray cream cheese with cooking spray. Bake 10 min. or until golden.
- Meanwhile, heat grill to medium heat. Spray chicken with cooking spray; grill 3 to 4 min. on each side or until done.
- Mix dressing and lemon juice until blended. Toss arugula with herbs; place on serving plate. Top with asparagus, cucumbers, chicken and cream cheese; drizzle with dressing mixture.
Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
GRILLED LEMON CHICKEN SALAD
Make and share this Grilled Lemon Chicken Salad recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- Meanwhile brush chicken with oil and sprinkle with lemon pepper seasoning.
- When grill is heated, place chicken on bottom grill surface; close grill. Cook 5-7 minutes or until chicken is fork tender and juices run clear. Remove chicken from grill, place on cutting board.
- Meanwhile in large bowl, mix lettuce, strawberries and avocado. In small bowl, stir together sour cream and lemonade concentrate. pour half of sour cream mixture over lettuce mixture and toss to coat. Place on serving plates.
- Slice chicken; arrange on salads. Drizzle with remaining sour cream mixture.
Nutrition Facts : Calories 363.9, Fat 18.6, SaturatedFat 5.7, Cholesterol 81.1, Sodium 102.4, Carbohydrate 20.6, Fiber 6, Sugar 11.9, Protein 30.4
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- Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes.
- Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stir in tomatoes and feta cheese.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; grill 5 minutes on each side or until done. Top chicken with tomato mixture.
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- Combine first 6 ingredients in a large, heavy-duty zip-top plastic bag. Add chicken and seal bag, turning to coat. Refrigerate at least 4 hours.
- Preheat grill to medium-high (350° to 400°). Remove chicken from marinade, discarding marinade. Grill, on greased grill rack, 6 minutes on each side or until cooked through. Let chicken cool slightly before cutting into thin slices.
- Toss salad greens with 1/4 cup Feta Dressing, and divide among 4 salad plates. Place chicken slices on greens, and top with feta cheese and toasted pine nuts. Serve with flatbread crackers and remaining dressing.
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- Place the Grilled Chicken ingredients in a ziplock bag and set aside for 30 minutes to overnight.
- Use the oil to brush the grill, or heat oil in a skillet over medium high heat. Cook the chicken for 4 minutes on each side, then remove onto a plate. Cover loosely with foil, rest for 5 minutes, then slice thinly.
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- MAKE THE LEMON-HERB CHICKEN: Place the chicken in a large resealable plastic bag. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, dill and parsley. Pour the marinade into the bag, seal it and refrigerate for 30 minutes.
- MAKE THE SALAD: Meanwhile, in a medium saucepan, bring the barley and chicken broth to a simmer over medium heat. When it comes to a simmer, cover the pot and cook until the barley is tender, 35 to 45 minutes. Drain and reserve.
- In a medium bowl, whisk together the lemon zest, lemon juice, mustard and oregano. Gradually stream in the olive oil and whisk well to combine. Season with salt and pepper.
- Prepare your grill for high heat. Remove the chicken from the marinade and season with salt and pepper.
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- Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
- Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
- While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare flatbreads using this recipe, or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
- Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
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Total Time 15 mins
- Preheat a grill for indirect medium heat. Using a food processor, puree the 3 whole cloves garlic, the lemon peel and 1 teaspoon each lemon juice, olive oil and salt. Using your fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. Drizzle 1 tablespoon olive oil on the undersides of the chicken. Season with salt and pepper.
- Arrange the chicken, skin side down, on an oiled grate over direct heat, cover and grill until golden and marks appear, 3 to 4 minutes. Flip and place the chicken, skin side up, over indirect heat, cover and grill until cooked through, 15 to 20 minutes. Transfer to a work surface, drizzle with some lemon juice and let rest for 10 minutes.
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