Lemon Ginger Chicken Salad. 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.
These chicken breasts are perfect as an entree or you can slice them to include in a green salad or wraps.
Traditional chicken noodle soup is refreshed with lemon juice, ginger and herbs for flavor the whole family will enjoy.
Adding ginger and lemon to chicken noodle soup adds a tasty flare and are natural expectorants.
You can cook Lemon Ginger Chicken Salad using 22 ingredients and 3 steps. Here is how you cook it.
Ingredients of Lemon Ginger Chicken Salad
- It's of Crock Pot.
- It's 6 of chicken breasts.
- It's 2 of bay leaves.
- It's 1 tsp of dried rosemary.
- It's 2 tsp of lemon pepper seasoning.
- You need 1 tsp of whole mustard seeds.
- You need 1 tsp of celery seed.
- Prepare 1/4 tsp of thyme leaves.
- You need 1/4 tsp of tarragon.
- You need 1/4 tsp of dried lemon peel.
- You need 2 cups of chicken broth or stock.
- Prepare of Salad mix.
- Prepare 1 (32 oz) of tub of 2% Greek yogurt.
- It's 2 of celery hearts, chopped.
- It's 2 cups of shredded carrot.
- You need 3/4 of of a red onion, chopped.
- It's 1 cup of reduced sugar craisins.
- It's 2 of green bell peppers, chopped.
- It's 2 tbsp of honey.
- Prepare 1/4 cup of grated fresh ginger.
- Prepare 1 cup of lemon vinaigrette (I used the T. Marzetti simply dressed brand, though homemade would work as well).
- You need 2 cups of chopped walnuts or pecans (optional).
Was very surprised at how yummy it was. I couldn't believe how incredible this was. The glaze over the chicken was fantastic! So sticky and the honey lemon ginger all complemented each other perfectly.
Lemon Ginger Chicken Salad step by step
- Combine crock pot ingredients and cook on low until chicken shreds easily. Shred the chicken in the crock pot, remove bay leaves, then take off of heat and let cool down some while remaining covered. Preserve some of the crock pot liquid in shredded chicken to prevent salad from coming out dry (leave like half a cup’s worth in the shredded chicken). Take cooled, shredded chicken in crock pot and store in fridge for an hour for additional cooling..
- Combine salad ingredients in a large mixing bowl and stir until vegetables are thoroughly coated. Combine salad mix into the crock pot with the chicken and stir until completely mixed. Put finished salad into refrigerator and chill..
- Serve by itself or use it for sandwiches. Recipe can be halved for smaller portions..
This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs. Add in chicken, grapes and celery and toss lightly to coat. Sprinkle with toasted almonds just before… Grilled Lemon Pepper Chicken Salad. Applesauce Gingerbread With Lemon Ginger Sauce. Combine the chicken, onion, carrot, celery, garlic, jalapeño, ginger, parsley, coriander, salt and black pepper in a large Dutch oven or saucepan.