Description
A bright and refreshing chicken salad featuring a zesty lemon garlic vinaigrette instead of mayonnaise. Perfect for healthy lunches and meal prep.
Ingredients
Scale
- 4 cups cooked chicken breast, cubed
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook chicken breast until internal temperature reaches 165°F, then let it cool completely before cubing into 1/2-inch pieces.
- Finely dice the celery and red onion into uniform small pieces.
- In a small mixing bowl, whisk together the lemon juice, minced garlic, salt, and black pepper.
- Slowly whisk the olive oil into the lemon mixture until the dressing is emulsified and slightly thickened.
- Place the cubed chicken, diced celery, and red onion in a large mixing bowl.
- Pour the lemon garlic dressing over the chicken mixture and fold gently with a spatula until evenly coated.
- Stir in the chopped fresh parsley.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American