Welcome to the delightful world of lemon herb chicken salad, a culinary symphony that tantalizes the taste buds and offers a refreshing twist to the classic chicken salad repertoire. Embark on a culinary journey as we explore the secrets to crafting this delectable dish, transforming simple ingredients into a flavor-packed experience. Whether you seek a light and refreshing lunch option, a delightful appetizer to impress your guests, or a flavorful addition to your picnic spread, lemon herb chicken salad stands ready to delight and satisfy.
Let's cook with our recipes!
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
GREEK CHICKEN SALAD WITH LEMON-HERB DRESSING
Make and share this Greek Chicken Salad with Lemon-Herb Dressing recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salad: Combine first 5 ingredients in a large bowl.
- Toss with Lemon-Herb Dressing; top with feta cheese.
- Serve with toasted pita bread triangles.
- Enjoy!
- Yield: 4 to 6 servings Lemon-Herb Dressing: Whisk together all ingredients until well blended; chill.
- Yield: about 3/4 cup.
LEMON-GARLIC-HERB CHICKEN WITH GRILLED PROSCIUTTO WRAPPED ASPARAGUS AND PESTO 3 BEAN SALAD
Steps:
- Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD
From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinading time (2-4 hours). The recipe called for baby beetroot and charge leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken fillets in a shallow glass or ceramic dish.
- Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
- Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
- Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
- Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
- Drain chicken fillets from the marinade, reserving marinade.
- Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
- Divide the chicken between plates.
- Drizzle dressing over salad and toss and then serve with the chicken.
LEMON HERB CHICKEN SALAD
I Love testing new recipes back then and I came cross something filling and healthy. My best friend and my boyfriend loves it. I hope you love it too
Provided by HELEN M
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a large Bowl put in the Mix Field Greens, dried Cranberries, Tomatoes, Cucumbers and mix them altogether and put them on the side when that's done.
- 2. Take one of the Boneless chicken Breast cut of any fat on the chicken. When that's done take a knife poke some holes on the chicken everywhere front and back. Season it with Garlic Powder, Salt, Pepper, Basil, Parsley. Cut the lemon into half and squeeze some juice on the chicken without the lemon seeds. Take a medium size pan with a small drop of oil on to the pan with med heat. When the pan is also heat up. put in the chicken. Cook both sides for 7 to 8 mins and add more lemon juice. Cover the pan to cook the inside with med - low heat for 4 mins
- 3. while your waiting for the chicken to cook take another pan for the mushrooms. cut a small piece of butter onto the pan and wait until all the butter is melted add the mushrooms with a pinch of salt, pepper, garlic powder. Med heat.
- 4. While your cooking your chicken and mushrooms shed the pepper jack cheese in a different bowl.
- 5. Check the chicken. cut a small piece in the middle of the chicken to see if it's done yet. If the chicken is little whiteish take out the chicken. DO NOT CUT THE CHICKEN YET!!! Yet it cool
- 6. Your mushroom should be done. stir it for a bit when it starts turning blackish shut of the oven and put it on top of the salad. Now you could cut the chicken into slices also put that on the salad Do NOT MIX IT! Add the cheese on top of the chicken and it will melt a little bit but it's still good. And drizzle a bit of the dressing in the salad. And your done.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your chicken salad shine. Look for boneless, skinless chicken breasts, crisp celery, and fresh herbs.
- Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, then remove it from the heat and let it cool slightly before shredding it.
- Use a flavorful dressing: The dressing is what brings all the flavors of the chicken salad together. Use a combination of mayonnaise, Dijon mustard, lemon juice, and fresh herbs.
- Add some crunch: Celery, red onion, and chopped nuts add a nice crunch to chicken salad. You can also add other crunchy vegetables, such as carrots or cucumbers.
- Chill the chicken salad before serving: This will help the flavors to meld and the chicken salad to become more firm.
Conclusion:
Lemon Herb Chicken Salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a chicken salad that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love