Lemon Ginger Chicken Salad Recipes

LEMON GINGER CHICKEN SALAD

Lemon Ginger Chicken Salad image

Make and share this Lemon Ginger Chicken Salad recipe from Food.com.

Provided by Mama Cee Jay

Categories Chicken

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts, cooked and chopped
4 stalks celery, finely diced
1 carrot, shaved and finely diced
1/2 large sweet onion, minced
1 1/2 cups mayonnaise (I prefer Hellman's)
1/2 cup plain yogurt
1 lemon, juice of, only
1/2 cup parsley, chopped
1/2 teaspoon garlic powder
1 tablespoon fresh ginger, peeled and grated
1/4 teaspoon fresh ground pepper
1/2 teaspoon sea salt

Steps:

Prepare vegetables and combine with all other ingredients. Enjoy as a sandwich or on a bed of lettuce.

LEMON-GINGER CHICKEN SALAD

Lemon-Ginger Chicken Salad image

Excellent recipe! Good by itself, on rolls, or between slices of bread. I served this at both of my daughters' baptism parties when they were wee little ones. Very popular--one of my all-time favorite dishes. From one of my all-time favorite cookbooks, "Creme de Colorado", a junior league cookbook.

Provided by rochsann

Categories Brunch

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise (Please, not Miracle Whip, unless you just have to)
1/4 cup sour cream ("light" is fine)
1 tablespoon sugar
1/2 teaspoon freshly grated lemon, rind of
1 tablespoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups cubed cooked chicken
1 cup green seedless grapes or 1 cup red seedless grapes
1 cup sliced celery
1/3 cup slivered almonds, toasted,cooled to room temperature

Steps:

In mixing bowl, combine mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, and salt, stirring well.
Add chicken, grapes, celery, and almonds.
Cover and chill at least two hours before serving.

GINGER CHICKEN SALAD SUPREME

Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

LEMON GINGER CHICKEN SALAD

Lemon Ginger Chicken Salad image

Tart and tasty, a delicious chicken salad destined to become a favorite. Serves 4Source unknown

Provided by Lynnda Cloutier

Categories Salads

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp. sugar
1/2 tsp. freshly grated lemon peel
1 tbsp. fresh lemon juice
1/2 tsp. ground ginger
1/4 tsp. salt
2 cups cubed cooked chicken
1 cup seedless green grapes
1 cup sliced celery
2 cantaloupes or honeydew melons, halved, optional
slivered almonds, toasted, optional

Steps:

1. In mixing bowl, mix mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger and salt, stirring well.
2. Add chicken, grapes and celery. Toss salad to coat well. Cover and chill at least two hours before serving. if desired, serve salad in melon halve and sprinkle with toasted slivered almonds

CHICKEN SALAD WITH SWEET & SPICY LEMON GINGER DRESSING

Chicken Salad With Sweet & Spicy Lemon Ginger Dressing image

I hope that you will enjoy this simple tasty salad as much as we have. The dressing is best served at room temperature.

Provided by Baby Kato

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup dark brown sugar
3 tablespoons pure maple syrup
1/3 cup fresh lemon juice, meyer
2/3 cup light olive oil
1 1/2 teaspoons Dijon mustard
2 teaspoons garlic chives, chopped
1 1/2 tablespoons candied ginger, chopped
1 1/2 tablespoons candied lemon peel, chopped
1/2 teaspoon sea salt, coarse
1 -2 teaspoon jalapeno pepper, diced
4 cups romaine lettuce, baby
3 cups cooked chicken, chunks, skinned
1 red onion, sliced in rings
2 carrots, julienned
1 cup grape tomatoes, whole
1/4 cup golden raisin
1 apple, spartan, thinly sliced
1/2 cup pineapple chunk, fresh
1/4 cup green seedless grape, halved
1/8 cup macadamia nuts, halved & roasted

Steps:

Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeño pepper.
Puree the mixture until smooth.
Let the dressing sit at room temperature for at least 30 minutes.
Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.

Nutrition Facts : Calories 787.7, Fat 50.3, SaturatedFat 7.7, Cholesterol 78.8, Sodium 1460.2, Carbohydrate 57.1, Fiber 7.5, Sugar 42.9, Protein 32.5

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

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