Lemon Pepper Chicken Two Ways: Lemon Pepper Chicken Salad with Apples and Dijon or Spicy Lemon Pepper Chicken Wrap

Green Girl Goodies, September 2012

Chicken salad was never a favorite of mine until I started working at Guckenheimer.  We served primarily breakfast and lunch, and chicken salad is a must for any nice deli bar.  I had always perceived chicken salad as a bland, mayonnaise heavy mess but I was proved wrong.  We always looked for creative ways to alter your standard chicken salad to keep the customer’s palates intrigued and I have since continued the experimentation on my own.  In this version I cooked the chicken breasts in a simple lemon pepper marinade.  I then paired the cooked chicken with crispy granny smith apples, tangy Dijon mustard and creamy olive oil mayonnaise for a delightful yet light chicken salad.

FOR THE CHICKEN:

Lemon Pepper Chicken Marinade

Yield approximately ¼ c or enough for 20 oz of chicken

4 small Chicken Breast (4 – 6 oz breasts)

¼ c Extra Virgin Olive Oil

1 tsp Lemon Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Kosher Salt

-     Preheat the oven to 350.  Combine all the marinade ingredients and stir well to combine.

-     Pour the marinade over the chicken and rub it in, making sure all surfaces of the chicken are covered.

-     Cook the chicken 12 – 17 minutes or until the juices run clear or the internal temperature of the chicken is 165.

Enjoy the chicken immediately with your favorite sides or cool it down to use in salads, sandwiches or chicken salad.  See below the chicken salad recipe for another tasty way to enjoy your lemon pepper chicken.

Lemon Pepper Chicken Salad with Apples and Dijon

Yield approximately 2 ½ cups

1 c Lemon Pepper Chicken Breasts, small dice

½ Red Onion, small dice

½ c Celery, small dice

½ c Granny Smith Apple, small dice*

2 tb Extra Virgin Olive Oil Mayonnaise

1 tsp Dijon Mustard

*heaping cup

-     Combine all ingredients together in medium size bowl.

-     Stir well to combine.

The chicken salad can be eaten immediately but it best served after chilling for at least 30 minutes to let the flavors combine.  It can be stored properly refrigerated for up to 4 days.

Spicy Lemon Pepper Chicken Wrap with Red Pepper, Red Onion, Baby Spinach and Romaine

I thinly sliced some of the extra lemon pepper chicken and used it to make a spicy chicken wrap.  I paired the chicken with shredded romaine, baby spinach, julienned red pepper and onion and wrapped it up in an 8” tortilla with some Tapatio sauce.  Yummy! 

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