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SideChef
Recipes
Appetizers
Spiked Lemon Pepper Chicken Salad

11 INGREDIENTS • 5 STEPS • 3HRS

Spiked Lemon Pepper Chicken Salad

Recipe
4.0
2 ratings
What's great about this chicken salad is that it is versatile with its meat. If you are like me and still have leftover turkey from Thanksgiving stocked away in the freezer, you could totally use that up here too! Just swap the turkey in for the chicken and ta-da! Leftover re-do.
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The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
What's great about this chicken salad is that it is versatile with its meat. If you are like me and still have leftover turkey from Thanksgiving stocked away in the freezer, you could totally use that up here too! Just swap the turkey in for the chicken and ta-da! Leftover re-do.
3HRS
Total Time
$1.53
Cost Per Serving
Ingredients
Servings
8
us / metric
Boneless Skinless Chicken
1 lb
Boneless Skinless Chicken
Hard Lemonade
1 cup
Hard Lemonade
I used Mike's® Hard Lemonade
Lemon
1
Large Lemon
sliced and deseeded
Salt-Free Lemon Pepper
1 Tbsp
Salt-Free Lemon Pepper
Sea Salt
as needed
Sea Salt
Fat-Free Greek Yogurt
3/4 cup
Fat-Free Greek Yogurt
Almonds
1/2 cup
Almonds, sliced
Fresh Parsley
4 Tbsp
Fresh Parsley, chopped
Scallion
1 bunch
Scallion, sliced
4 scallions per 8 servings
Lemon
1/2
Lemon, juiced, zested
Light Mayonnaise
2 Tbsp
Light Mayonnaise
Nutrition Per Serving
VIEW ALL
Calories
181
Fat
7.5 g
Protein
17.8 g
Carbs
8.6 g
Love This Recipe?
Add to plan
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Spiked Lemon Pepper Chicken Salad
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author_avatar
The Skinny Fork
Hi, I'm Amanda. I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
https://theskinnyfork.com/
Cooking InstructionsHide images
step 1
Place the Boneless Skinless Chicken (1 lb), Hard Lemonade (1 cup), sliced and deseeded Lemon (1), Salt-Free Lemon Pepper (1 Tbsp), and Sea Salt (as needed) into the base of a pressure cooker or crockpot.
step 1 Place the Boneless Skinless Chicken (1 lb), Hard Lemonade (1 cup), sliced and deseeded Lemon (1), Salt-Free Lemon Pepper (1 Tbsp), and Sea Salt (as needed) into the base of a pressure cooker or crockpot.
step 2
Seal the lid, set the lid to not vent, and cook on the poultry setting for 45 minutes.
step 3
Once the chicken is cooked, remove it from the cooker accordingly. Shred or cube as desired and discard the cooked lemon slices and juices.
step 3 Once the chicken is cooked, remove it from the cooker accordingly. Shred or cube as desired and discard the cooked lemon slices and juices.
step 4
Allow the chicken to cool slightly before mixing with Fat-Free Greek Yogurt (3/4 cup), Almonds (1/2 cup), Fresh Parsley (4 Tbsp), Scallion (1 bunch), Light Mayonnaise (2 Tbsp), and zest and juice from the Lemon (1/2)
step 4 Allow the chicken to cool slightly before mixing with Fat-Free Greek Yogurt (3/4 cup), Almonds (1/2 cup), Fresh Parsley (4 Tbsp), Scallion (1 bunch), Light Mayonnaise (2 Tbsp), and zest and juice from the Lemon (1/2)
step 5
Place in an air-tight container in the fridge to cool for at least 2 hours or until ready to serve. Store leftovers in an air-tight container in the fridge for 3-5 days. I served mine with celery sticks for a more “resolution friendly” party appetizer!
step 5 Place in an air-tight container in the fridge to cool for at least 2 hours or until ready to serve. Store leftovers in an air-tight container in the fridge for 3-5 days. I served mine with celery sticks for a more “resolution friendly” party appetizer!
Tags
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Appetizers
Gluten-Free
Lunch
Chicken
Snack
Healthy
Shellfish-Free
Dinner
Salad
Sandwiches & Wraps
Side Dish
Summer
Thanksgiving
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