Lemon Spice Chicken Salad

Lemon Spice Chicken Salad

A spicy lemon marinade adds flavor to the chicken even before it's grilled. Then, the same base becomes a taste sensation in the dressing. This is chicken salad gone upscale—fit for guests at brunch, or to serve as a fabulous pick me up in your brown bag lunch.
Course Appetizers, Main Dish


  • 1 1/2 pounds chicken breasts or thighs skinless & boneless


  • 1/4 cup olive oil
  • 2 lemons zest & juice
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon ground ginger
  • 2 teaspoons garlic minced
  • 1/2 teaspoon salt


  • 1/3 cup mayonnaise
  • 1/4 cup green onions chopped
  • 1/2 cup toasted almonds chopped


2 Hours Before:

  • Mix together all the ingredients for the marinade in a large bowl, and stir thoroughly to combine.
  • Measure out about one half of the mixture, and set aside.
  • Place the chicken in a shallow baking dish, and pour half of the marinade over it. Turn to coat it all.
  • Cover and refrigerate for about 2 hours.


  • Pre-heat a grill – indoor or outdoor – to a medium-high temperature.
  • When it’s ready, take the chicken from the fridge, and out of the marinade. Discard the used marinade.
  • Grill the chicken until thoroughly cooked, or about 15 minutes, depending on thickness. Turn at least once.
  • When it’s cooked, transfer the chicken to a plate and allow it to cool for five minutes or so while you make the dressing.


  • Measure the mayonnaise into a small bowl. Add the reserved half of the marinade, and stir to thoroughly combine.
  • Chop the grilled chicken into bite-size pieces, and add to a large bowl or platter.
  • Add the green onions and chopped almonds.
  • Add the dressing, and stir together.
Keyword Lemons
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