Chicken salad is one of those easy meals to prep ahead of time for lunches out and about {think camping, boat days, etc}. This recipe is a nice twist on the typical. If you love Italian chicken piccata with briney capers and fresh lemon, this will be your jam. And it's healthy to boot- with lots of lean protein.
Lemon Piccata Chicken Salad
Serves 6
Marinated Chicken
2 lb uncooked boneless skinless chicken breast, chopped into 1/2" cubes (you may also use precooked or leftover chicken, shredded or chopped but you will skip the marinating step)
1 tsp all purpose chicken seasoning
1 tsp True Lemon seasoning (or 2 Tbsp fresh lemon juice)
Ground black pepper
2 Tbsp minced garlic
Chicken Salad
2 Tbsp mayo (I used lite)
4 oz nonfat plain Greek yogurt
Zest from one medium lemon
Juice from one medium lemon
1/2 tsp salt
4 Tbsp capers, drained
1 large shallot, finely chopped
1/4 cup chopped fresh parsley
Ground black pepper to taste
Place chicken and marinate ingredients into a large ziploc bag and refrigerate for 2-3 hours.
Heat a nonstick skillet over medium high heat. Add chicken and saute to cook until cooked through and lightly browned. Remove from heat and place into a large mixing bowl, cover and refrigerate until chilled, ~2 hours.
While chicken is cooling, combine remaining ingredients except for parsley in a small container and refrigerate.
To make salad, combine chilled chicken and dressing ingredients and stir to coat. Add parsley, stir gently, and serve immediately, with a side of crusty bread or ciabatta roll. Garnish with additional capers, parsley, and ground black pepper if desired.
Nutrition info per 1 serving: 254 calories, 7 g fat, 43 g protein, 2 g carbohydrates
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