How to Make Appetizing Lemon Ginger Chicken Salad

Lemon Ginger Chicken Salad. Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes.

Heat the oil in a large frying pan. Do this in batches if needed. Set aside the chicken and cooked marinade from the pan and allow to cool. You can cook Lemon Ginger Chicken Salad using 22 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lemon Ginger Chicken Salad

1. Prepare of Crock Pot.
2. You need 6 of chicken breasts.
3. It's 2 of bay leaves.
4. It's 1 tsp of dried rosemary.
5. Prepare 2 tsp of lemon pepper seasoning.
6. You need 1 tsp of whole mustard seeds.
7. Prepare 1 tsp of celery seed.
8. You need 1/4 tsp of thyme leaves.
9. It's 1/4 tsp of tarragon.
10. You need 1/4 tsp of dried lemon peel.
11. You need 2 cups of chicken broth or stock.
12. You need of Salad mix.
13. Prepare 1 (32 oz) of tub of 2% Greek yogurt.
14. Prepare 2 of celery hearts, chopped.
15. Prepare 2 cups of shredded carrot.
16. Prepare 3/4 of of a red onion, chopped.
17. Prepare 1 cup of reduced sugar craisins.
18. It's 2 of green bell peppers, chopped.
19. You need 2 tbsp of honey.
20. You need 1/4 cup of grated fresh ginger.
21. It's 1 cup of lemon vinaigrette (I used the T. Marzetti simply dressed brand, though homemade would work as well).
22. You need 2 cups of chopped walnuts or pecans (optional).

This chicken salad is full of veggies and packs a nice citrusy ginger flavor. It uses Greek yogurt in lieu of mayonnaise, making it a healthier lunch or dinner choice. How to Make Lemon Ginger Chicken Salad. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well.

Lemon Ginger Chicken Salad step by step

1. Combine crock pot ingredients and cook on low until chicken shreds easily. Shred the chicken in the crock pot, remove bay leaves, then take off of heat and let cool down some while remaining covered. Preserve some of the crock pot liquid in shredded chicken to prevent salad from coming out dry (leave like half a cup’s worth in the shredded chicken). Take cooled, shredded chicken in crock pot and store in fridge for an hour for additional cooling..
2. Combine salad ingredients in a large mixing bowl and stir until vegetables are thoroughly coated. Combine salad mix into the crock pot with the chicken and stir until completely mixed. Put finished salad into refrigerator and chill..
3. Serve by itself or use it for sandwiches. Recipe can be halved for smaller portions..

Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered almonds. It is light, lemony, and full of love! Leftover Lemon-Ginger Chicken makes an excellent cold Asian salad. Slice the chicken and serve it over mixed greens; make a dressing using rice vinegar, soy sauce, minced green onions, sesame oil and a pinch of sugar. Sprinkle toasted sesame seed over the salad.