Description
A refreshing Lemon Chicken Salad with toasted almonds and fresh herbs, featuring a bright dressing that keeps the chicken juicy.
Ingredients
Scale
- 680 g cooked chicken (1.5 lb), skinless and boneless, cut into 1–2 cm pieces
- 120 g Greek yogurt (½ cup)
- 60 g mayonnaise (¼ cup)
- 60 ml fresh lemon juice (¼ cup)
- 1 tsp lemon zest (from 1 lemon)
- 30 ml olive oil (2 tbsp)
- 10 g Dijon mustard (2 tsp)
- 10 g honey (2 tsp) or to taste
- 1 large stalk celery, thinly sliced (about 80 g / 1 cup)
- 30 g red onion, finely diced (2 tbsp)
- 15 g fresh parsley, chopped (¼ cup)
- 10 g fresh dill, chopped (2 tbsp)
- 60 g toasted sliced almonds (½ cup)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the chicken: Season chicken with salt and pepper. Sear in olive oil over medium-high heat for 3–4 minutes per side, finish in the oven at 180°C for 8–12 minutes until cooked through. Rest, then chop.
- Toast the almonds: Warm a dry skillet and toast sliced almonds for 3–4 minutes until golden. Remove immediately.
- Make the dressing: Whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, olive oil, Dijon, and honey. Season with salt.
- Prepare vegetables and herbs: Slice celery, dice onion, and chop parsley and dill.
- Combine the salad: In a bowl, mix chicken, celery, onion, herbs, and almonds. Toss with dressing.
- Rest and adjust: Chill for at least 30 minutes. Taste and adjust seasoning before serving.
Notes
For best flavor, use warm chicken when tossing with dressing. Add half the toasted almonds when tossing and reserve the rest for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 31g
- Cholesterol: 90mg