Lemon Pepper Chicken Salad
Lemon Pepper Chicken Salad
Where well-seasoned chicken does most of the work.
Chicken salad is what happens when leftovers get a second life — and, somehow, an upgrade. Everyone has their own idea of perfection, often shaped by nostalgia: heavy on mayo and chip crunch, bright with herbs and lemon, tucked into white bread, piled onto greens, or eaten straight from the bowl while standing at the counter. All versions are welcome, with one non-negotiable rule: it cannot begin with bland chicken.
A great chicken salad lets the chicken stay in the spotlight. When it’s well seasoned and cooked with care, everything else can remain blissfully uncomplicated. There’s no need for a long ingredient list or clever manoeuvres. A little crunch, a little acid, something creamy to bring it all together — that’s enough. Let the chicken lead.
Making chicken salad with intention feels like smart food planning for a busy week, but it’s also quietly joyful. It’s resourceful without extra grocery store runs, comforting without being dull — the simple pleasure of turning what you already have into something craveable and generous. For this recipe, the chicken is seasoned simply with salt and The Spice Drawer’s Lemon Pepper Blend, a zingy blend with herbaceous notes of sage and rosemary that nods to a favourite ready-to-eat roast chicken. After salting, that’s all the flavour you need. If you use a different seasoning, reach for a blend with layered flavours — chicken salad thrives on harmony, not a single note.
Lemon Pepper Chicken Salad
This chicken salad starts where all good ones should: with well-seasoned chicken. Crisp celery, shallot, pickle and lemon bring brightness and crunch, while a restrained amount of mayonnaise (or yogurt) keeps things creamy without weighing it down. Use leftovers if you have them, or cook the chicken fresh — either way, the goal is flavourful chicken that can carry the bowl.
Ingredients
- 2 boneless, skinless chicken breasts (about 470 grams total)
- Kosher salt
- Neutral oil, for cooking
- 2 teaspoons The Spice Drawer Lemon Pepper blend, plus more to taste
- ½ cup finely chopped celery stalks
- ¼ cup chopped celery leaves
- 5 tablespoons finely chopped shallot
- 1 dill pickle, finely chopped (about 4 tablespoons)
- ¼ cup mayonnaise, Greek yogurt, or a combination of both
- Finely grated zest of 1 lemon
- Juice of 1 lemon (about 40 millilitres)
- Finely chopped chives, for finishing
Preparation
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Cook the chicken:
If using leftover chicken, skip ahead to Step 5. Otherwise, place the chicken breasts between two sheets of parchment paper or plastic wrap and pound the thicker ends until the pieces are an even thickness (about 2.5 centimetres). This helps the chicken cook evenly and absorb seasoning. - Season the chicken generously on both sides with salt, then sprinkle evenly with the Lemon Pepper blend (about ½ teaspoon per side).
- Heat a large, heavy-bottomed skillet (cast iron or stainless steel works well) over medium-high heat. Add 1 to 2 tablespoons oil. When hot, add the chicken, making sure not to overcrowd the pan. Cook, undisturbed, until a golden crust forms and the chicken releases easily from the pan, 5 to 7 minutes. Flip and cook until the second side is browned and the chicken is cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C).
To bake instead: Heat the oven to 400°F (205°C). Place seasoned chicken on a parchment-lined baking sheet and roast until cooked through, 18 to 22 minutes, depending on thickness. - Transfer the chicken to a plate and let cool completely, then chop into small, bite-size pieces.
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Make the salad:
In a large bowl, combine the chicken, celery stalks and leaves, shallot, pickle, mayonnaise (or yogurt), lemon zest and lemon juice. Add an additional ½ teaspoon Lemon Pepper blend and stir gently to combine. Taste and adjust seasoning with more salt or Lemon Pepper as needed. - Finish with chives and serve however you like — piled into a sandwich, spooned onto greens, or eaten straight from the bowl. For extra crunch, try topping with crumbled potato chips just before serving.
