Best 3 Black Lemon Chicken Salad Recipes
Black lemon chicken salad is a unique and flavor-packed dish that combines succulent chicken, the zestiness of black lemons, and an array of other ingredients to create a tantalizing culinary experience. With its vibrant colors and diverse textures, this salad is sure to impress and delight your taste buds. Whether you're looking for a refreshing light lunch, a flavorful dinner option, or a creative addition to your next potluck, this black lemon chicken salad is guaranteed to satisfy and leave you wanting more.
Let's cook with our recipes!
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
- Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish. Add chicken, turn to coat and marinate in the fridge for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2-3 minutes per side or until golden brown and cooked through. Combine arugula, tomatoes, onion in a large bowl, toss with the vinegar and oil and season with salt and pepper to taste. Place each Paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.
BLACK LEMON CHICKEN SALAD
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Provided by Chef John
Categories Salad
Time 2h30m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 1.6 g, Cholesterol 53.5 mg, Fat 28.8 g, Fiber 0.5 g, Protein 13.4 g, SaturatedFat 7.7 g, Sodium 193.1 mg, Sugar 0.5 g
Tips:
- When choosing lemons for this recipe, opt for organic lemons whenever possible.
- Zest the lemons before juicing them to get the most flavor out of the fruit.
- If you don't have a food processor, you can chop the chicken and vegetables by hand.
- Be sure to drain the chicken well before adding it to the salad.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
This Black Lemon Chicken Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. The combination of the tangy lemon dressing, the tender chicken, and the crunchy vegetables is sure to please everyone at your table. So next time you are looking for a quick and easy salad recipe, give this Black Lemon Chicken Salad a try.
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