Lemon Almond Roast Chicken Salad
User Reviews
5
Lemon Almond Roast Chicken Salad
Description
The chicken breasts are coated with lemon pepper seasoning and sea salt, quickly seared to a golden brown on each side, then roasted in the oven until thoroughly cooked. Resting the chicken before slicing or shredding preserves its juiciness. Meanwhile, sliced almonds are toasted carefully until golden and fragrant, providing a crunchy contrast to the tender chicken.
The salad brings together the roasted chicken pieces with toasted almonds, sliced green onions, fresh parsley, freshly grated lemon zest and juice, and a creamy dressing made from Greek yogurt and mayonnaise. This combination balances protein, herbal brightness, nutty texture, and a tangy creaminess. It can be served as a filling for sandwiches, a topping for greens, or as a light meal on its own.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon lemon pepper seasoning
- 1/2 teaspoon sea salt coarse
- 2 tablespoons olive oil
- 1/2 cup almonds sliced
- 1/2 lemon zest freshly grated and juiced
- 4 green onion sliced
- 1/4 cup parsley chopped, fresh
- 3/4 cup Greek yogurt I recommend whole or 2%, but do what ya want!, plain
- 2 tablespoons mayonnaise
Instructions
- Preheat 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!
User Reviews
Overall Rating
5
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