Recipe of Perfect Lemon Ginger Chicken Salad
Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Favorite Lemon Ginger Chicken Salad. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemon Ginger Chicken Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Ginger Chicken Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Lemon Ginger Chicken Salad using 22 ingredients and 3 steps. Here is how you can achieve it.
This chicken salad is full of veggies and packs a nice citrusy ginger flavor. It uses Greek yogurt in lieu of mayonnaise, making it a healthier lunch or dinner choice.
Ingredients and spices that need to be Take to make Lemon Ginger Chicken Salad:
- Crock Pot
- 6 chicken breasts
- 2 bay leaves
- 1 tsp dried rosemary
- 2 tsp lemon pepper seasoning
- 1 tsp whole mustard seeds
- 1 tsp celery seed
- 1/4 tsp thyme leaves
- 1/4 tsp tarragon
- 1/4 tsp dried lemon peel
- 2 cups chicken broth or stock
- Salad mix
- 1 (32 oz) tub of 2% Greek yogurt
- 2 celery hearts, chopped
- 2 cups shredded carrot
- 3/4 of a red onion, chopped
- 1 cup reduced sugar craisins
- 2 green bell peppers, chopped
- 2 tbsp honey
- 1/4 cup grated fresh ginger
- 1 cup lemon vinaigrette (I used the T. Marzetti simply dressed brand, though homemade would work as well)
- 2 cups chopped walnuts or pecans (optional)
Instructions to make to make Lemon Ginger Chicken Salad
- Combine crock pot ingredients and cook on low until chicken shreds easily. Shred the chicken in the crock pot, remove bay leaves, then take off of heat and let cool down some while remaining covered. Preserve some of the crock pot liquid in shredded chicken to prevent salad from coming out dry (leave like half a cup’s worth in the shredded chicken). Take cooled, shredded chicken in crock pot and store in fridge for an hour for additional cooling.
- Combine salad ingredients in a large mixing bowl and stir until vegetables are thoroughly coated. Combine salad mix into the crock pot with the chicken and stir until completely mixed. Put finished salad into refrigerator and chill.
- Serve by itself or use it for sandwiches. Recipe can be halved for smaller portions.
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