This recipe for lemon chicken salad is rich, creamy and bright. Perfect on a bed of lettuce, or on your favorite roll.
– chicken breast – mayonnaise – cream cheese – lemon juice – lemon zest – celery seed – fresh thyme – salt – black pepper
Cook the chicken breasts a large pot of cold water. Add salt, pepper. Bring to a boil, then turn down the heat and simmer for 15 minutes. Drain and let cool.
Hand shred or chop.
Next, place the cream cheese, mayo, lemon juice, zest, and spices in a food processor. Pulse until smooth.
Add the chicken and pulse just a few times to incorporate into the sauce.
Serve on a croissant, sandwich rolls, on a bed of lettuce, or with crackers.
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