This easy barefoot contessa lemon chicken salad is a quick and creamy dish, perfect for lunch or a light side. Made with simple, fresh ingredients like juicy chicken, tangy Greek yogurt, and zesty lemon, it’s both nutritious and refreshing. You can easily adjust the ingredients based on what you have at home for a flexible, delicious meal.
Ingredients Needed
- 280g (2 ½ cups) cooked and diced chicken breast (rotisserie works well)
- 2 tbsp finely minced red onion
- 1 heaped tsp grated lemon zest
- 60ml (¼ cup) plus 30ml (2 tbsp) full-fat Greek yoghurt
- ¼ heaped tsp salt
- Pinch or two of black pepper
- 2 tsp olive oil
- 1 heaped tbsp chopped fresh dill
- Pita bread, crackers, or fresh greens for serving
How To Make Lemon Chicken Salad
- Prep the ingredients: Dice the cooked chicken, mince the red onion, grate the lemon zest, and chop the fresh dill.
- Mix the salad: In a medium bowl, combine the diced chicken, red onion, lemon zest, Greek yoghurt, salt, black pepper, and olive oil. Gently toss to coat everything evenly.
- Add the fresh dill: Sprinkle in the chopped dill and fold it in. Taste and adjust the seasoning with more salt or pepper if needed.
- Chill and serve: Cover the salad and chill in the fridge until ready to serve. Enjoy in pita bread, with crackers, or over fresh greens.
Recipe Tips
- Use fresh lemon zest: Freshly grated lemon zest gives the best flavour. Avoid using bottled lemon juice, as it won’t have the same freshness.
- Don’t skip the chilling time:Let the salad chill for at least 30 minutes before serving. This helps the flavours blend together.
- Choose full-fat Greek yoghurt: It makes the salad creamy and rich. Low-fat yoghurt can make it watery.
- Season to taste: Taste the salad before serving and add extra salt, pepper, or lemon juice if needed.
- Mix gently: Stir the salad gently to keep the chicken pieces from breaking apart and turning mushy.
How To Store Leftovers
Store leftover chicken salad in an airtight container in the fridge for up to 3 days. Stir before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 3.5g
- Cholesterol: 50mg
- Sodium: 500mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 12g
- Calcium: 10mg
- Iron: 0.4mg
- Potassium: 170mg
Try More Recipes:
Barefoot Contessa Lemon Chicken Salad
Description
This easy barefoot contessa lemon chicken salad is a quick and creamy dish, perfect for lunch or a light side. Made with simple, fresh ingredients like juicy chicken, tangy Greek yogurt, and zesty lemon, it’s both nutritious and refreshing. You can easily adjust the ingredients based on what you have at home for a flexible, delicious meal.
Ingredients
Instructions
- Prep the ingredients: Dice the cooked chicken, mince the red onion, grate the lemon zest, and chop the fresh dill.
- Mix the salad: In a medium bowl, combine the diced chicken, red onion, lemon zest, Greek yoghurt, salt, black pepper, and olive oil. Gently toss to coat everything evenly.
- Add the fresh dill: Sprinkle in the chopped dill and fold it in. Taste and adjust the seasoning with more salt or pepper if needed.
- Chill and serve: Cover the salad and chill in the fridge until ready to serve. Enjoy in pita bread, with crackers, or over fresh greens.
Notes
- Use fresh lemon zest: Freshly grated lemon zest gives the best flavour. Avoid using bottled lemon juice, as it won’t have the same freshness.
- Don’t skip the chilling time:Let the salad chill for at least 30 minutes before serving. This helps the flavours blend together.
- Choose full-fat Greek yoghurt: It makes the salad creamy and rich. Low-fat yoghurt can make it watery.
- Season to taste: Taste the salad before serving and add extra salt, pepper, or lemon juice if needed.
- Mix gently: Stir the salad gently to keep the chicken pieces from breaking apart and turning mushy.