Recipe By sal
Rating
Published Jul 10th
Lemon Chicken Salad
Prep 15m Cook - Additional - Ready In 15m
Servings 8 servings Calories 361.4

This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.

Recipe Ingredients

  • 1 cup creamy salad dressing, e.g. Miracle Whip ™
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups cubed, cooked chicken
  • 2 cups sliced snow peas
  • 1 cup finely diced red onion
  • 1 cup shredded lettuce
  • 1 cup blanched slivered almonds, toasted

Cooking Directions

  1. 1 In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley
  2. 2 Add chicken, peas, onion, lettuce and almonds and stir until evenly coated
  3. 3 Refrigerate until serving.

Nutrition Facts

  • Calories 361.4
  • Carbohydrate 11.2 g
  • Cholesterol 67.8 mg
  • Fat 25.3 g
  • Fiber 2.4 g
  • Protein 21.4 g
  • Saturated Fat 4.9 g
  • Sodium 333.9 mg
  • Sugar 6.6 g

Reviews

  1. Used fresh squeezed lemon juice. used seared chk breast in olive oil brwd on each side then cooked 5 min per side with covered lid. seasonings salt pep terderizer. god for one day only....letuce gets soggy!
  2. This is pretty good and I have to say that putting shredded lettuce into the chicken salad mix is something new to me!I used 3 very large chicken breasts and diced half of a green pepper in place of the onion since my family does not care for onions. I will make again only I - Read more ...
  3. Really fresh tasting for a spring lunch. I did make a few changes though. It sounded like a lot of onion and my young son doesn't like it raw so I omitted it. I used regular frozen green peas instead of snow peas. I also left out the lettuce and just served it with lettuce - Read more ...
  4. Very good... halved the recipe based on how much leftover grilled chicken breast i had on hand; substituted Vidalia onion for the red onion mayo for the Miracle Whip fresh parsley instead of dried tarragon rather than basil (realised at the last minute i had no basil on hand!) & 1 single serving bag of - Read more ...
  5. I halfed the amount of Miracle Whip and I thought the onions were overwhelming so I really didn't like it but the next day it tasted much better after sitting in the fridge for a day the strong onion taste was gone and the snow peas and almonds give it a crunchy fresh texture.
  6. This was very good and easy too. I used canned chicken but have also used a pre-cooked rotisserie chicken from the supermarket too. Both work. Instead of Miracle Whip (which I hate) I used 1/2 low-calorie mayonnaise and 1/2 low-fat sour cream and upped the lemon and it turned out delish!! Serving it on a - Read more ...
  7. We really liked this. I did use half the salad dressing and used lite sour cream so I am hoping it didn't have 33g of fat. It was great on a really hot summer day. I served it on garden greens with a little oil and vinegar dressing.
  8. Very nice recipe - I made it as directed and would also reduce the Miracle Whip by 1/2 but otherwise really great!
  9. Delightful salad with a nice lemon flavor that is not too overpowering. I made the recipe as written but the next time I make it I would use only 1/2 cup salad dressing. I also used thinly sliced water chestnuts because I didn't have almonds. Otherwise I thought it was a very nice summery recipe. - Read more ...