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!

  • 09 Apr 2025
  • Cook time 25 min
  • Prep time 10 min
  • 3 Servings
  • 4 Ingredients

Cold chicken salad with celery and lemon

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:

5 chicken breasts
590g
1 cup celery
100g
1 lemon
45g
5 tbsp mayonnaise salad dressing
72g

Instructions:

1. Cook the Chicken Breasts:
- 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.
2. Prepare the Celery:
- While the chicken is cooling, wash and finely chop the celery into small, bite-sized pieces.
3. Juice the Lemon:
- 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.
4. Shred the Chicken:
- Once the chicken breasts have cooled, shred them into bite-sized pieces using two forks or your hands.
5. Mix the Salad:
- 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.
6. Season and Chill:
- 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.
7. Serve:
- 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 Size270 grams
Energy
Calories 300kcal15%
Protein
Protein 44g30%
Carbohydrates
Carbohydrates 4.77g1%
Fiber 0.98g3%
Sugar 1.73g2%
Fat
Fat 11g13%
Saturated 1.99g7%
Cholesterol 150mg-
Vitamins
Vitamin A 27ug3%
Choline 170mg30%
Vitamin B1 0.20mg17%
Vitamin B2 0.37mg28%
Vitamin B3 20mg119%
Vitamin B6 1.63mg96%
Vitamin B9 33ug8%
Vitamin B12 0.41ug17%
Vitamin C 9mg10%
Vitamin E 1.76mg12%
Vitamin K 24ug19%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.10mg11%
Iron, Fe 0.92mg8%
Magnesium, Mg 60mg14%
Phosphorus, P 430mg35%
Potassium, K 770mg23%
Selenium, Se 45ug83%
Sodium, Na 320mg21%
Zinc, Zn 1.41mg13%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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