Try this lemon almond roast chicken salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees F. Cover the chicken with the lemon pepper and salt. Heat a large skillet over medium-high heat and add the olive oil. Place the chicken in the skillet and sear on both sides until golden, about 2 to 3 minutes per side. Cover the skillet and place it in the oven, roasting for 20 minutes or until the chicken is cooked through. Remove and let the chicken rest for 10 minutes, then slice it into chunks. At this point, I like to shred it - but it's up to you. Do you want shredded chicken salad or cubes? I like shredded.
While the chicken is roasting, add the almonds to a nonstick skillet. Heat over medium-low heat, stirring constantly, until the almonds toast and get golden brown and fragrant. They can burn in a second so keep an eye on them! This takes around 5ish minutes. Remove the almonds and let them cool. You can crush a few up with your hands if desired.
Place the chicken, almonds (save a few for topping if you'd like - it's not necessary), lemon zest and juice, green onions and parsley in a bowl. Stir to combine. Fold in the yogurt and mayo, stirring until the entire bowl of chicken is moistened. Note! I do NOT like a very "wet" chicken salad, so if you'd like it to be wetter, feel free to add in more yogurt and/or mayp! Taste and season with more salt and pepper if desired. This is delicious when it sits overnight, so making it the night before is a great option!
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Serving Size: 1 (558g) | ||
Recipe Makes: 1 | ||
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Calories: 946 | ||
Calories from Fat: 419 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 273.6mg | 84 % | |
Sodium 1705.8mg | 59 % | |
Potassium 1602.2mg | 42 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 7.6g | ||
Protein 115.8g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 946
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