Lemon Pepper Chicken Salad

Lemon Pepper Chicken Salad

For lemon pepper dressing:
¼ cup olive oil
1/8 cup lemon juice
1 Tbsp water
1 Tbsp shallot, minced
2 tsp Dijon mustard
1 Tbsp water
½ tsp coarse black pepper
1/2 tsp sugar

Place all ingredients in a jar. Shake vigorously.

For salad:
3 cups chicken, cooked and chopped
3 radishes, sliced thin
3 stalks celery, cut at 1/8” thickness

Lettuce and sprouts for serving
2 eggs, hardboiled and sliced

1. In a large bowl, combine chicken, celery and radishes. Pour dressing over top. Stir to coat. Cover and refrigerate for at least 30 minutes.
2. Prepare a bed of mixed lettuces and sprouts. Place a hearty scoop of chicken salad in center. Garnish with hardboiled eggs.

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