Chicken salad with olive oil, lemon zest and vinegar
This chicken salad features tender shredded chicken tossed with crisp vegetables, zesty lemon, and a tangy vinegar dressing. It's a refreshing and nutritious dish perfect for any meal.
Cook time 12 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 chicken breasts
1/2 jalapeno pepper
1/2 stalk celery
1 cup spinach
1 tsp black pepper
2 tsp lemon zest
3 tbsp vinegar
This delicious and refreshing chicken salad combines the rich flavors of olive oil, lemon zest, and vinegar to create a perfect dish for any meal. With the addition of jalapeno pepper, celery, and spinach, this salad not only bursts with taste but also offers a nutritious balance of ingredients. Here's how to prepare this savory chicken salad step-by-step.
Instructions:
- Rinse the chicken breasts under cold water and pat them dry with a paper towel.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat.
- Once the oil is hot, place the chicken breasts in the skillet. Cook for about 6-7 minutes per side, or until the chicken is golden brown and no longer pink in the center. You can use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and allow it to cool for a few minutes.
- Using two forks, shred the chicken into bite-sized pieces and set aside.
- Wash the jalapeno pepper, celery, and spinach.
- Finely dice the jalapeno pepper and the celery. Remove seeds from the jalapeno if you prefer less heat.
- In a large mixing bowl, combine the shredded chicken, diced jalapeno pepper, diced celery, and spinach.
- Add 1 tsp of black pepper and 2 tsp of lemon zest to the bowl.
- Pour 3 tbsp of vinegar over the salad mixture.
- Toss the salad well to ensure all ingredients are evenly coated with the vinegar and seasonings.
- Taste the salad and adjust the seasoning if necessary. You can add a pinch of salt, extra pepper, or more lemon zest to suit your preference.
- Serve the chicken salad on its own, over a bed of greens, or as a filling for a sandwich or wrap.
Enjoy your homemade chicken salad with olive oil, lemon zest, and vinegar! This versatile and healthy dish can be enjoyed on its own, as a sandwich filling, or served over a bed of fresh greens. Don't hesitate to experiment with additional ingredients and adjust the seasoning to your taste.
Chicken salad with olive oil, lemon zest and vinegar FAQ:
Cook the chicken breasts for about 6-7 minutes on each side over medium-high heat until golden brown and no longer pink in the center. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
If you prefer not to use vinegar, you can substitute it with lemon juice or apple cider vinegar to maintain the tangy flavor. Adjust the amount to taste as needed.
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. It's best enjoyed fresh, but it can be conveniently kept for later use.
If you don't have jalapeno peppers, you can substitute them with diced bell peppers for a milder flavor or use other hot peppers if you prefer more heat.
Yes, you can prepare the salad ahead of time by cooking and shredding the chicken in advance. Mix the salad ingredients just before serving to keep the vegetables crisp.
Tips:
- For a milder salad, remove the seeds from the jalapeno pepper before chopping.
- Let the chicken rest for a few minutes after cooking before cutting it into pieces to lock in the juices.
- Feel free to add more vegetables like cherry tomatoes or bell peppers for extra flavor and color.
- To enhance the flavor, allow the salad to marinate in the fridge for about 15-20 minutes before serving.
- Use freshly squeezed lemon juice for the best zest and aroma.
Nutrition per serving
1 ServingsCalories 310kcal
Protein 55g
Carbohydrates 3.63g
Fiber 1.53g
Sugar 0.89g
Fat 20g
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