Best 3 Black Lemon Chicken Salad Recipes
Tantalize your taste buds with our exquisite Black Lemon Chicken Salad, a culinary delight that seamlessly blends bold flavors and vibrant textures. This remarkable dish, deeply rooted in the traditions of Middle Eastern cuisine, captivates the senses with its smoky, tangy, and herbaceous notes. Succulent chicken, marinated in a symphony of spices and slow-cooked to perfection, takes center stage, complemented by a refreshing medley of roasted eggplant, crisp lettuce, and aromatic herbs. Drizzled with a zesty black lemon dressing, this salad is an explosion of flavors that will leave you craving more.
In addition to the Black Lemon Chicken Salad, our article offers a delectable array of complementary recipes that will elevate your culinary repertoire. Embark on a journey of culinary exploration, discovering the secrets behind our tantalizing Black Lemon Dressing, the perfect accompaniment to grilled meats, roasted vegetables, and fresh salads. For a refreshing twist, immerse yourself in the vibrant flavors of our Black Lemon Vinaigrette, a versatile dressing that adds a touch of zest to any dish. And if you're craving a hearty and comforting meal, delve into our delectable Chicken and Black Lemon Tagine, a Moroccan-inspired stew that exudes warmth and exotic flavors.
Prepare to tantalize your taste buds and embark on a culinary adventure with our Black Lemon Chicken Salad and its accompanying recipes. Let your kitchen transform into a symphony of flavors as you indulge in these extraordinary dishes, each one a testament to the boundless creativity and artistry of the culinary world.
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
- Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
- Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
Steps:
- Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish. Add chicken, turn to coat and marinate in the fridge for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2-3 minutes per side or until golden brown and cooked through. Combine arugula, tomatoes, onion in a large bowl, toss with the vinegar and oil and season with salt and pepper to taste. Place each Paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.
BLACK LEMON CHICKEN SALAD
In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.
Provided by Chef John
Categories Salad
Time 2h30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Drizzle vegetable oil in a large roasting pan.
- Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
- Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
- Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
- Sprinkle rosemary, thyme, and salt over top of chicken.
- Tie chicken legs together with kitchen twine.
- Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
- Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
- Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
- Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 1.6 g, Cholesterol 53.5 mg, Fat 28.8 g, Fiber 0.5 g, Protein 13.4 g, SaturatedFat 7.7 g, Sodium 193.1 mg, Sugar 0.5 g
Tips:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If you don't have black lemons, you can use regular lemons and add a pinch of ground black pepper.
- Feel free to add other ingredients to your salad, such as chopped celery, red onion, or grapes.
- For a lighter version of the salad, use Greek yogurt instead of mayonnaise.
- Serve the salad on a bed of lettuce or spinach for a healthy and refreshing meal.
Conclusion:
Black lemon chicken salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its bold flavors and refreshing ingredients, this salad is sure to be a hit with your family and friends.
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