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RECIPE
11 INGREDIENTS 5 STEPS 3hr

Spiked Lemon Pepper Chicken Salad

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.
Spiked Lemon Pepper Chicken Salad Recipe | SideChef
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.
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/
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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/
3hr
Total Time
$1.53
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 cup
Mike's® Hard Lemonade
1
Large Lemon
sliced and deseeded
1 Tbsp
Salt-Free Lemon Pepper
1/2 tsp
1/2 cup
Almonds , sliced
1/4 cup
Fresh Parsley , chopped
1 bunch
Scallions , sliced
4 scallions per 8 servings
1/2
Lemon , juiced, zested
2 Tbsp
Light Mayonnaise
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
181
FAT
7.5 g
PROTEIN
17.8 g
CARBS
8.6 g

Cooking Instructions

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Step 1
Place the Tyson® Chicken Breasts (1 lb) , Mike's® Hard Lemonade (1 cup) , sliced and deseeded Lemon (1) , Salt-Free Lemon Pepper (1 Tbsp) , and Sea Salt (1/2 tsp) 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 4
Allow the chicken to cool slightly before mixing with Fat-Free Greek Yogurt (3/4 cup) , Almonds (1/2 cup) , Fresh Parsley (1/4 cup) , Scallions (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!
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Nutrition Per Serving
Calories
181
% Daily Value*
Fat
7.5 g
10%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
43.9 mg
15%
Carbohydrates
8.6 g
3%
Fiber
1.9 g
7%
Sugars
5.4 g
--
Protein
17.8 g
36%
Sodium
219.0 mg
10%
Vitamin D
--
--
Calcium
71.3 mg
5%
Iron
0.9 mg
5%
Potassium
357.1 mg
8%
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