Cold chicken salad with celery and lemon
Enjoy a refreshing and tangy cold chicken salad with celery and lemon. Made with tender chicken breasts, crunchy celery, zesty lemon, and a creamy mayonnaise dressing. Perfect for a light lunch or a quick dinner!
- 05 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 3 Servings
- 4 Ingredients
Cold chicken salad with celery and lemon is a refreshing and flavorful dish that's perfect for a light lunch or dinner. Packed with protein from the chicken and a citrusy zing from the lemon, this salad is not only delicious but also nutritious. The crunchy texture of the celery adds a delightful contrast, making this salad a well-rounded meal option.
Ingredients:
Instructions:
- Start by bringing a pot of water to a boil over medium-high heat. Add a pinch of salt to the water.
- While waiting for the water to boil, trim any excess fat from the chicken breasts.
- Once the water is boiling, carefully add the chicken breasts to the pot.
- Reduce the heat to a simmer and cook the chicken breasts for approximately 15-20 minutes, or until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken breasts from the pot and let them cool completely.
- While the chicken is cooling, wash and finely chop the celery into small, bite-sized pieces.
- Roll the lemon on the counter to loosen the juices.
- Cut the lemon in half and squeeze the juice into a small bowl. Make sure to remove any seeds.
- Once the chicken breasts have cooled, shred them into bite-sized pieces using two forks or your hands.
- In a large mixing bowl, combine the shredded chicken and chopped celery.
- Add the mayonnaise salad dressing and lemon juice to the chicken and celery mixture.
- Mix thoroughly until all ingredients are evenly coated. You can adjust the amount of mayonnaise and lemon juice to your taste preference.
- Season the chicken salad with salt and pepper to taste.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Once chilled, remove the salad from the refrigerator.
- Serve the cold chicken salad on a bed of lettuce, in a sandwich, or with crackers as a tasty, refreshing meal or snack.
Tips:
- Cooking the Chicken: Poach the chicken breasts for a tender and juicy texture. Simply place the chicken breasts in a pot of boiling water and cook for about 15-20 minutes or until fully cooked.
- Chilling for Best Results: For optimal flavor, allow the chicken to cool completely before mixing it with the other ingredients. You can even chill the salad in the refrigerator for an hour before serving.
- Lemon Juice: Freshly squeezed lemon juice is always better than bottled for a vibrant and fresh citrus flavor.
- Mayonnaise Options: For a healthier twist, consider using a light or olive oil-based mayonnaise. You can also mix a bit of Greek yogurt with the mayo for a creamier texture and added protein.
- Seasoning: Don’t forget to season your salad with salt and pepper to taste. You can also add a pinch of garlic powder or onion powder for additional flavor.
There you have it—a deliciously tangy cold chicken salad with celery and lemon. Whether you serve it as a main dish or a side, this salad is sure to impress your family and friends. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 44g | 30% |
| Carbohydrates | |
| Carbohydrates 4.77g | 1% |
| Fiber 0.98g | 3% |
| Sugar 1.73g | 2% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.99g | 7% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 170mg | 30% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 20mg | 119% |
| Vitamin B6 1.63mg | 96% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 24ug | 19% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.92mg | 8% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 770mg | 23% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 1.41mg | 13% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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