Chicken salad with olive oil, lemon zest and vinegar
Fresh and zesty chicken salad bursting with flavors of olive oil, lemon zest, and vinegar. Featuring tender chicken breasts, crisp celery, spicy jalapeno, and nutrient-rich spinach, this recipe is seasoned to perfection with black pepper. Perfect for a light lunch or dinner!
- 07 May 2024
- Cook time 12 min
- Prep time 15 min
- 1 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 3.63g | 1% |
| Fiber 1.53g | 4% |
| Sugar 0.89g | 1% |
| Fat | |
| Fat 20g | 24% |
| Saturated 3.28g | 11% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 200mg | 37% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 22mg | 144% |
| Vitamin B6 2.03mg | 119% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 18mg | 20% |
| Vitamin E 2.26mg | 15% |
| Vitamin K 160ug | 130% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.55mg | 14% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 1060mg | 31% |
| Selenium, Se 55ug | 98% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 270g | - |
| * 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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