Creamy Lemon Chicken Salad Recipe
This yummy lemony chicken salad is light and refreshing. Eat on a bed of lettuce or your favorite bread for a tasty chicken salad sandwich.
Ingredients
- 1/2 pound boneless skinless chicken breast
- 1/4 cup mayonnaise
- 4 ounces cream cheese - softened
- 1/4 cup fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon celery seed
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the chicken breasts by placing them in a large pot filled with cold water. Add salt, pepper, and whatever other seasoning you may have on hand. Bring to a boil, then turn down to medium heat and simmer for 15 minutes. Drain and let cool.
- Once the chicken has cooled a bit. Hand shred and chop.
- Place 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.
- Remove and serve on rolls or salad, or place it in the refrigerater. Make about 2 cups.
Notes
Store any leftover salad in an airtight container in the fridge for 3-4 days.
You can use rotisserie chicken or leftover chicken instead of cooking raw boneless breasts to save time.
Nutrition
Serving: 1gCalories: 532kcalCarbohydrates: 7gProtein: 28gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 142mgSodium: 1070mgPotassium: 569mgFiber: 1gSugar: 3gVitamin A: 988IUVitamin C: 22mgCalcium: 95mgIron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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