Lemon Ginger Chicken Salad Recipes

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.

LEMON GINGER CHICKEN SALAD

Steps:

• 1. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well.
• 2. Add chicken, grapes and celery. Toss salad to coat well. Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered almonds

LEMON GINGER CHICKEN SALAD

Steps:

• Prepare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.

CHICKEN SALAD WITH SWEET & SPICY LEMON GINGER DRESSING

Steps:

• Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeño pepper.
• Puree the mixture until smooth.
• Let the dressing sit at room temperature for at least 30 minutes.
• Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Steps:

• In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
• In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
• When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

GINGER CHICKEN SALAD SUPREME

Steps:

• Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.