Craving a refreshing and zesty salad that tantalizes your taste buds? Look no further than the delectable lemon pepper salad. This vibrant dish bursts with a symphony of flavors, where the tangy brightness of lemon and the piquant kick of black pepper come together in perfect harmony. Whether you're seeking a light and healthy side dish or a flavorful main course, this salad has got you covered. With its vibrant colors, aromatic allure, and irresistible taste, the lemon pepper salad is a culinary masterpiece that will leave you craving 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 LEMON-PEPPER CHICKEN SALAD
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
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
ARUGULA SALAD WITH LEMON-PEPPER DRESSING
Categories Salad Side No-Cook Quick & Easy Lemon Arugula Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.
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.
LEMON-PEPPER SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.
WARM LEMON PEPPER CHICKEN SALAD
This is a great weeknight gluten and dairy free dinner. Very quick and tasty. I found it in the Pampered Chef 2011 Calendar. TIP: If you can't find gluten-free lemon pepper seasoning, substitute, 2 tsp lemon zest, 1 tsp black pepper 1 tsp sugar and 1/2 tsp salt.
Provided by AllergyGirl
Categories Chicken
Time 38m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the peas and 1/4 cup water into a microwave safe dish. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain using a colander; rinse under cold water and set aside.
- Slice potatoes into 1/4 inch rounds. Place potatoes, salt and 4 cups of water into another microwave safe dish. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
- Meanwhile, heat a skillet over medium heat for 5 minutes. Rub chicken with 1 tbsp lemon pepper seasoning. Spray pan with oil. Cook chicken 7-9 minutes or until a meat thermometer reads 165 and juices run clear, turning once. Remove from pan; set aside and keep warm.
- For dressing, juice lemon to measure 2 tablespoons Combine juice, 1 tbsp lemon pepper seasoning and garlic in a small bowl. Slowly add 1/4 cup olive oil, whisking constantly; set aside.
- Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley in a large mixing bowl.
- Add potatoes and dressing; toss gently. Serve warm.
LEMON PEPPER TUNA SALAD
Make and share this Lemon Pepper Tuna Salad recipe from Food.com.
Provided by rog22nyy
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Drain oil/water out of tuna.
- Stir mayonnaise into tuna.
- Finely chop and add pickles.
- Stir in garlic, pesto, lemon juice, and onion powder.
- Sprinkle salt and pepper over tuna and stir.
- Serve on bread, toast, crackers or as is.
LEMON-PEPPER FISH WITH GARDEN SALAD
Always on the lookout for fresh fish and salad recipes especially when we go on holiday and this one from Australian BH&G Diabetic Living seems to fit the bill.
Provided by ImPat
Categories Australian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat barbecue plate and barbecue grill to medium.
- Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil.
- Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked.
- GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl.
- Put the lemon juice, vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine.
- Divide the salad between plates and top with fish and sereve with the corncobs.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salad will taste. If possible, use organic or locally grown produce.
- Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Add some crunch: To add some texture to your salad, add some crunchy vegetables like celery, carrots, or radishes.
- Don't be afraid to experiment: There are endless possibilities when it comes to making a lemon pepper salad. Feel free to add your own favorite ingredients or try different variations of the dressing.
Conclusion:
Lemon pepper salad is a refreshing and flavorful dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright citrus flavor and peppery kick, this salad is sure to please everyone at your table. So next time you're looking for a healthy and delicious salad, give lemon pepper salad a try. You won't be disappointed!
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