Best Lemon Ginger Chicken Salad Recipes

LEMON-GINGER CHICKEN SALAD

Lemon-Ginger Chicken Salad image

Excellent recipe! Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes. From one of my all-time favorite cookbooks, "Creme de Colorado", a junior league cookbook.

Provided by rochsann

Categories Brunch

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise (Please, not Miracle Whip, unless you just have to)
1/4 cup sour cream ("light" is fine)
1 tablespoon sugar
1/2 teaspoon freshly grated lemon, rind of
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups cubed cooked chicken
1 cup green seedless grapes or 1 cup red seedless grapes
1 cup sliced celery
1/3 cup slivered almonds, toasted,cooled to room temperature

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

Lemon Ginger Chicken Salad image

Tart and tasty, a delicious chicken salad destined to become a favorite. Serves 4Source unknown

Provided by Lynnda Cloutier

Categories Salads

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp. sugar
1/2 tsp. freshly grated lemon peel
1 tbsp. fresh lemon juice
1/2 tsp. ground ginger
1/4 tsp. salt
2 cups cubed cooked chicken
1 cup seedless green grapes
1 cup sliced celery
2 cantaloupes or honeydew melons, halved, optional
slivered almonds, toasted, optional

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

Lemon Ginger Chicken Salad image

Make and share this Lemon Ginger Chicken Salad recipe from Food.com.

Provided by Mama Cee Jay

Categories Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts, cooked and chopped
4 stalks celery, finely diced
1 carrot, shaved and finely diced
1/2 large sweet onion, minced
1 1/2 cups mayonnaise (I prefer Hellman's)
1/2 cup plain yogurt
1 lemon, juice of, only
1/2 cup parsley, chopped
1/2 teaspoon garlic powder
1 tablespoon fresh ginger, peeled and grated
1/4 teaspoon fresh ground pepper
1/2 teaspoon sea salt

Steps:

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

LEMON/GINGER CHICKEN SALAD

Lemon/Ginger Chicken Salad image

i got this recipe from 1 of the cooks at a catering company when I lived in Houston, TX. They sold theirs for $75.00 for 1/2 gallon. I kicked it up a little. I shared it with my friend for a Mother's Day Brunch at her church, and it was a smash hit!

Provided by Carol Kostantinovich

Categories Chicken Salads

Time 1h30m

Number Of Ingredients 20

Ingredients

4 large boneless, skinless chicken breasts,
1/2 c homemade mayonnaise (recipe to follow)
1/4 c sour crean
1 tsp granulated sugar
1/2 tsp finely grated lemon rind
1/2 tsp freshly ground ginger
1 c red & green seedless grapes (mixed)
1/2 c finely diced celery (strings removed)
1/3 c coarsly chopped walnuts or slivered almonds
1/4 tsp kosher salt (or to taste)
1/4 tsp freshly ground black pepper (or to taste)
ingredients for homemade mayonnaise
2 large egg yolks
1/2 tsp dried whole grain mustard
2 pinch sugar
1/4 tsp white pepper (fresh ground)
1/2 tsp kosher salt
4 tsp fresh squeezed lemon juice
4 tsp white wine vingar
1-1/2 c safflower oil or evoo

Steps:

1. Poach Chicken in 1 cup water and 1 cup chicken broth, the juice of 1 lemon and the ginger peeled and coarsely chopped into small pieces. Remove chicken and set aside to cool.
2. Make Mayonnaise (See ingredients list) Whisk egg yolks until light yellow. Add dry ingredients and whisk to incorporate. In small bowl, mix lemon juice and white wine vinegar to combine. Add to egg yolk and dry ingredients mixture and whisk together until mixture starts to thicken on back of wooden spoon. Start to slowly add oil of choice, drizzling into egg mixture , whisking briskly. As emulsion starts to thicken more. Increase flow of oil to thin steady stream until 1/2 cup is used. Add rest of lemon juice mixture. Continue in this manner until all oil has been added to emulsion. Refrigerate to cool and ready to use makes about 2 cups. Extra keeps in refrigerator for up to 2 weeks.
3. Clean celery. Remove strings and finely dice. Wash and dry grapes and cut in half. Cut cooled chicken breasts into about 2 inch cubes
4. Combine about 1 cup mayonnaise, sour cream,sugar, 1/2 t grated lemon rind, 1/2 t finely grated ginger, salt & white pepper to taste in small bowl. Stir well to combine
5. In large bowl, add cooled chicken cubes, celery, grapes and nuts and mix lightly. Add mayonnaise & sour cream mixture to chicken and stir well to combine. Taste to adjust seasonings and mayo until to your liking.
6. Cover and chill at least 2 hrs. before serving. I usually serve on lettuce leaves or in avocado halves. Makes a nice brunch or light lunch meal.