Cool Summer Recipe


It's REALLY HOT outside and the idea of turning on an oven makes me want to just stay out of the kitchen completely! However, the family is home for the holiday weekend, so food must be prepared. You can always grill, but that means staying out in the heat at least part of the cooking time. This is when Rotisserie Chicken comes in and saves the day! Pick one up at the grocery store and your meal is halfway finished!

I must admit I'm not a fan of most chicken salads because I don't really like mayo. My family, however, really enjoys chicken salad, so I've tweaked a recipe enough to make everyone happy. If you like mayo, you could swap it for the greek yogurt, or if you like your chicken salad creamier, you can always add more sour cream or yogurt, or mayo. Also, if you are dealing with a nut allergy, you could substitute chopped celery, in place of the almonds, to get a little more texture and crunch in your ​chicken salad.

Almond Lemon Chicken Salad

*1 pound Rotisserie Chicken Meat (all white meat, or a mixture of white and dark meat)

(I've even used Rotisserie Turkey Breast)

1 Tablespoon Olive Oil

Zest of 1 lemon

Juice of 1/2 lemon

1 Teaspoon Lemon Pepper seasoning

1/2 Teaspoon Kosher or Sea Salt

4 Green Onions, sliced

1/4 cup Chopped Fresh Parsley (I prefer the flat Italian variety,

but you can use the curly stuff if you like it)

3/4 cup plain Greek Yogurt (2% is best)

2 Tablespoons Sour Cream

1/2 cup Slivered, Toasted Almonds (I used sliced in the picture, because that's what was in my pantry!)

Directions:

Shred or chop the chicken and place in a large bowl. (If you really want to turn on your oven, you can always bake or grill a couple chicken breasts and/or thighs in place of the rotisserie chicken. If so, you can season with a little extra lemon pepper seasoning and olive oil before cooking.) In a small bowl whisk together the olive oil, lemon juice, lemon zest, lemon pepper and salt. Pour over chicken and stir in green onions and chopped parsley. Fold in the greek yogurt & sour cream as well as the toasted almonds. You can reserve a few almonds for a garnish if you like. This is delicious on a baguette, sour dough toast or just on it's own served with fresh tomatoes. This is one of those dishes that actually tastes better the next day, so make it ahead and let the flavors meld. If you've tried my lemon linguine, you'll recognize a similar flavor profile. Guess that's why my family likes it so much. Hope yours does too - enjoy!

* (If you really want to turn on your oven, you can always bake or broil a couple chicken breasts and/or thighs in place of the rotisserie chicken. If so, you can season with a little extra lemon pepper seasoning and olive oil before cooking. Then shred or chop the chicken after it cools a bit and proceed with the rest of the recipe.)

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Marsha Gale, Personal Chef

Charlotte, NC

    434 - 942 - 2032

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