Nutritional Info

Nutrition Facts

Serving Size 1 (213g)

Calories 444
Calories from Fat 254 (57%)
Amount Per Serving %DIV
Total Fat 28.3g 44%
Saturated Fat 5.8g 29%
Monounsaturated Fat 17.9g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 103.1mg 34%
Sodium 983.4mg 43%
Potassium 277.1mg 6%
Total Carbohydrate 2.3g 1%
Dietary Fiber 0.6g 2%
Sugars 1.1g
Protein 35.9g 72%

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Recipe Description
This is a quick chicken salad, so I use chicken breasts, but it can be made with the meat from whole chickens. The chicken can be cooked ahead and marinated in the dressing, but the vegetables taste best if they are not refrigerated after cooking. You can keep them at room temperature for an hour or so until ready to assemble the salad.
Prep time
2 hr 30 min
Cook time
50 min
Ready In
3 hr 20 min

Ingredients

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Serves To:USMetric
4 Cup(c)  homemade chicken broth
6   small waxy potatoes, such as yukon gold
8 Ounce(oz)  green beans, cut into 1 inch pieces
2 Pound(lb)  boneless, skinless chicken breasts
1/2 Cup(c)  extra virgin olive oil
2 Tablespoon(T)  fresh lemon juice, or to taste
1 Tablespoon(T)  capers, rinsed, drained and chopped
1/2 Teaspoon(t)  dried oregano, crumbled
1 Pinch(pn)  salt, to taste
2   medium tomatoes, cut into wedges
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Prepare the broth, if necessary. Place the potatoes in a saucepan. Add cold water to cover. Cover the pan and bring the water to a simmer. Cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes and let cool slightly. Peel off the skins. Bring a medium saucepan of water to a boil. Add the green beans and salt to taste. Cook until the beans are tender, about 10 minutes. Drain the beans and cool under running water. Pat the beans dry. In a large saucepan, bring the broth to a simmer (if it is not just made). Add the chicken breasts and cover the pan. Cook, turning the chicken once, 15 minutes, or until tender and the chicken juices run clear when pierced with a fork. Drain the chicken breasts, reserving the broth for another use. Cut the chicken into crosswise slices and place in a medium bowl. In a small bowl, whisk together the dressing ingredients. Pour half the dressing over the chicken. Toss the pieces well to coat. Taste and adjust seasoning. Mound the chicken in the center of a large platter. Cover and chill up to 2 hours. Arrange the green beans, potatoes, and tomatoes around the chicken. Drizzle with the remaining dressing and serve immediately.

Additional notes

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Lemon Chicken Salad
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