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Lemon Pepper Chicken Salad
The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●cutting board
- ●bowl
📝 Preparation Steps
1
Heat a broiler. Place 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, on a rimmed baking sheet. Season lightly on both sides with kosher salt (use more or less depending on how salty your lemon pepper is), then sprinkle all over with 1 Tbsp. lemon pepper. Drizzle with extra-virgin olive oil and turn to coat. Arrange chicken in a single layer and broil, turning halfway through, until golden brown and cooked through, 12–⏱️ 14 minutes. Transfer to a cutting board. Let sit ⏱️ 5 minutes. Cut each thigh in half crosswise.
½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry1. lemon pepper, plus more for serving1 TbspExtra-virgin olive oil (for drizzling)
2
Meanwhile, mix together 1 large garlic clove, finely grated, ½ cup sour cream, ¼ cup mayonnaise, 2½ Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; set dressing aside.
large garlic clove, finely grated1. fresh lemon juice, divided4 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Toss 2 heads of Little Gem or romaine lettuce, leaves separated, 4 celery stalks, thinly sliced, and ½ small red onion, thinly sliced, in a large bowl to combine. Drizzle with oil and remaining 1½ Tbsp. fresh lemon juice. Season generously with salt and freshly ground black pepper and toss to coat.
heads of Little Gem or romaine lettuce, leaves separated2celery stalks, thinly sliced4. fresh lemon juice, divided4 Tbsp
4
Spoon some of the reserved dressing onto a platter and smooth into an even layer. Top with salad, then chicken thighs. Drizzle remaining dressing over and sprinkle with a little more lemon pepper.
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