Spiked Lemon Pepper Chicken Salad

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.

Total Time

3hr

4.0

2 Ratings

Author: The Skinny Fork

Servings:

Ingredients

•

1 lb

Boneless Skinless Chicken

•

1 cup

Hard Lemonade

•

Large Lemon

•

1 Tbsp

Salt-Free Lemon Pepper

•

1/2 tsp

Sea Salt

•

3/4 cup

Fat-Free Greek Yogurt

•

1/2 cup

Almonds , sliced

•

4 Tbsp

Fresh Parsley , chopped

•

1 bunch

Scallions , sliced

•

1/2

Lemon , juiced, zested

•

2 Tbsp

Light Mayonnaise

Cooking Instructions

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 (1/2 tsp) into the base of a pressure cooker or crockpot.

Seal the lid, set the lid to not vent, and cook on the poultry setting for 45 minutes.

Once the chicken is cooked, remove it from the cooker accordingly. Shred or cube as desired and discard the cooked lemon slices and juices.

Allow the chicken to cool slightly before mixing with Fat-Free Greek Yogurt (3/4 cup) , Almonds (1/2 cup) , Fresh Parsley (4 Tbsp) , Scallions (1 bunch) , Light Mayonnaise (2 Tbsp) , and zest and juice from the Lemon (1/2)

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!

Nutrition Per Serving

CALORIES

181

FAT

7.5 g

PROTEIN

17.8 g

CARBS

8.6 g