Easiest Way to Make Perfect Lemon Ginger Chicken Salad

Lemon Ginger Chicken Salad. Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. Good by itself, on rolls, or between slices of bread.. In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.

This Lemon and Ginger Chicken Salad is proof that salads can make the most deliciously satisfying dinners! Tangy flavours of lemon combined with fiery ginger makes this dish so irresistible. And what's great is that it is super healthy so you'll have zero guilt indulging on it. You can cook Lemon Ginger Chicken Salad using 22 ingredients and 3 steps. Here is how you cook it.

Ingredients of Lemon Ginger Chicken Salad

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

How to Make Lemon Ginger Chicken Salad. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well. Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered. READY IN:. lemon, juice of, only .

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..

Try this chicken salad with lemon ginger dressing when you want a low-carb and low-calorie lunch option. Celebrate National Chicken Month and increase your vegetable intake with this easy, healthy meal prep. 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.