I was looking in my refrigerator trying to decide what to make for lunch. I knew I had chicken breasts and a lot of lemons, so I thought…Okay, why not a lemon & pepper chicken salad? Not the same old chicken salad – this chicken salad is refreshing with a little bite. I am definitely making this for the next girls’ lunch.

Lemon Pepper Chicken Salad
3 chicken breasts bone in
1 lemon zest and juice
1 onion quartered
1 tsp peppercorns
1 + 1/2 tsp salt
1 + 1/2 tsp celery salt
1 1/2 tsp freshly ground black pepper
toast of choice
1/2 cup mayonnaise
1 tsp mustard

Bring a small pot with the chicken breasts and enough water to just cover them in a sauce pan to a simmer along with 1 tbs salt, 1/2 lemon, (juice & rind), onion, peppercorns and 1/2 tsp celery salt. Cook for 20 minutes simmering on the stove. Remove the chicken and drain, (reserve the broth). Allow to cool slightly before removing chicken from the bone. Place the chicken in a processor and pulse until the chicken is to your desired consistency.  In a bowl mix the mayonnaise, the other 1/2 lemon juice, 1 tsp zest, 1 tsp freshly ground pepper, 1/2 tsp celery salt and mustard. Stir in the chicken and mix well. If the chicken salad needs a little more moisture, add some of the reserved broth 1 tsp at a time. Top your toast with chicken salad and garnish with lemon zest and fresh ground pepper.

Enjoy!

Heidi

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