Best 3 Grilled Lemon Pepper Chicken Salad Recipes

With its delectable blend of flavors, grilled lemon pepper chicken salad stands as a culinary masterpiece, captivating palates with its tender grilled chicken infused with citrusy lemon and aromatic pepper. This vibrant salad bursts forth with a medley of textures and flavors, offering a delightful interplay between the succulent chicken, crisp greens, and tangy dressing. Whether you seek a light and refreshing lunch option or a flavorful dinner entrée, grilled lemon pepper chicken salad promises an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

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 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

Ingredients

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

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD image

Categories Chicken

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup freshly squeezed lemon juice
1small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound of arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish

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.

Tips:

For the best flavor, use fresh lemon zest and juice.
Don't overcook the chicken; it should be cooked through but still tender and juicy.
If you don't have a grill, you can cook the chicken in a grill pan or on a baking sheet in the oven.
Use a good-quality mayonnaise for the dressing. Look for one that is made with olive oil or avocado oil.
Add some chopped fresh herbs, such as parsley, cilantro, or basil, to the salad for extra flavor.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Grilled Lemon Pepper Chicken Salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try.