A great lunch, this chicken salad will have you going back for seconds!
Tip: Make sure to zest lemon before juicing
Add chopped celery and chopped red onion to a large mixing bowl with the chicken shredded (by hand is best for texture) Break down chicken by removing skin and pull off all meat possible-white and dark meat. Zest both lemons, setting aside the zest from 1 lemon. Then cut lemons in half to juice.
In a measuring cup, place 1 cup olive oil mayonnaise. Add lemon zest and juice and salt/pepper to taste. Fold everything together and add to bowl.
Mix all ingredients together in bowl. Place in storage container or serving bowl for up to 5 days.
Tip: For extra texture add chopped nuts such as almond slivers or pecans.
For extra sweetness: add grapes or cranberries
Ingredients
Directions
Tip: Make sure to zest lemon before juicing
Add chopped celery and chopped red onion to a large mixing bowl with the chicken shredded (by hand is best for texture) Break down chicken by removing skin and pull off all meat possible-white and dark meat. Zest both lemons, setting aside the zest from 1 lemon. Then cut lemons in half to juice.
In a measuring cup, place 1 cup olive oil mayonnaise. Add lemon zest and juice and salt/pepper to taste. Fold everything together and add to bowl.
Mix all ingredients together in bowl. Place in storage container or serving bowl for up to 5 days.
Tip: For extra texture add chopped nuts such as almond slivers or pecans.
For extra sweetness: add grapes or cranberries
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