Lemon Granola Chicken Salad Rsc
Brighten your lunchtime with the vibrant flavors of Lemon Granola Chicken Salad RSC—a delightful fusion of savory, sweet, and crunchy textures. This innovative recipe combines tender, pan-seared chicken breast with crisp celery, juicy seedless grapes, and a surprise twist of wholesome granola for a satisfying crunch. Tossed in a creamy, tangy dressing made from Greek yogurt, mayonnaise, fresh lemon juice, and zest, this salad boasts a refreshing citrusy zing. Served over a bed of mixed greens and garnished with toasted slivered almonds, it’s a nutritious and flavorful choice for any meal. Perfectly balanced and versatile, this chicken salad is a fresh take on classic recipes, ideal for everything from weekday lunches to weekend gatherings.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup granola (plain or lightly sweetened)
- 0.5 cup Greek yogurt (plain or lemon-flavored)
- 0.25 cup mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 pieces celery stalks
- 1 cup grapes (halved, seedless)
- 4 cups mixed greens or lettuce
- 0.25 cup slivered almonds
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a skillet over medium heat, add the olive oil and cook the chicken breasts for 6-7 minutes per side or until fully cooked (internal temperature reaches 165°F). Let the chicken cool, then dice into bite-sized pieces.
While the chicken cools, prepare the dressing by whisking together the Greek yogurt, mayonnaise, lemon zest, and lemon juice in a small bowl. Adjust seasoning with additional salt and pepper if needed.
Chop the celery stalks into small dice and halve the grapes.
In a large mixing bowl, combine the diced chicken, celery, grapes, granola, and dressing. Toss until everything is evenly coated.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool.
Serve the chicken salad over a bed of mixed greens or lettuce. Garnish with toasted almonds and additional granola if desired.
Optional: Add a wedge of lemon on the side for an extra burst of acidity before eating.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 54.9 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
