Best Warm Lemon Pepper Chicken Salad Recipes

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LEMON-PEPPER CHICKEN SALAD



Lemon-Pepper Chicken Salad image

Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that's ready in 20 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

3/4 cup Progresso™ lemon pepper panko crispy bread crumbs
1 package (14 oz) chicken breast tenders (not breaded)
1 bag (9 oz) romaine lettuce (6 cups)
2 oranges, peeled, sectioned and chopped
1/2 cup tropical mango-olive oil vinaigrette dressing
Sliced almonds, if desired

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
  • Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
  • Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.

Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g

WARM LEMON PEPPER CHICKEN SALAD



Warm Lemon Pepper Chicken Salad image

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

8 ounces sugar snap peas
1 1/2 lbs red potatoes
2 teaspoons salt
4 boneless skinless chicken breasts
2 tablespoons lemon pepper seasoning
1 lemon
1 garlic clove
1/4 cup olive oil
1 medium bell pepper
1/2 small red onion
6 ounces marinated artichoke hearts, quartered
1/2 cup parsley

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 CHICKEN SALAD



Lemon Chicken Salad image

This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.

Provided by sal

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 11

1 cup creamy salad dressing, e.g. Miracle Whip ™
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

Steps:

  • In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g

HOT CHICKEN SALAD



Hot Chicken Salad image

I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.

Provided by NORMAG

Categories     Salad

Time 35m

Yield 11

Number Of Ingredients 11

2 ½ cups chopped, cooked chicken meat
2 cups chopped celery
½ cup chopped salted almonds
¼ cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
¾ teaspoon salt
2 tablespoons lemon juice
½ cup mayonnaise
⅓ cup shredded Swiss cheese
3 cups crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
  • Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g

LEMONY CHICKEN SALAD



Lemony Chicken Salad image

Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup Miracle Whip
1/3 cup sour cream
1-1/2 teaspoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1 large red apple, cut into 1/2-inch pieces
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Nutrition Facts :

WARM LEMON & THYME CHICKEN SALAD



Warm lemon & thyme chicken salad image

A delicious, superhealthy and zesty light chicken salad recipe with sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 8

4 boneless skinless chicken breasts , cut into strips
zest and juice of 1 lemon
1 tsp dried or a few sprigs of fresh thyme
3 tbsp oil
150g bag of mixed salad leaves or 2 heads of Little Gem, pulled apart
1 small red onion , halved and thinly sliced
squeeze of garlic paste or 1 garlic clove , crushed
handful pitted black olives , halved

Steps:

  • Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands. Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through. Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
  • Add the garlic paste and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves. Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan. Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

Nutrition Facts : Calories 245 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.72 milligram of sodium

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