It's a rare occasion that I feel the urge to post a chicken dish. Don't get me wrong, I cook chicken all of the time, but it's difficult to make really stellar chicken. This is the dish that I've been waiting for, it just took a little bit of inspiration!
I was walking around the Italian mecca Eataly after work this afternoon and saw a gorgeous basket of Meyer lemons, crisp Granny Smith apples, beautiful baby gem lettuce, pecans and chives and thought: these would make an amazing chicken salad!
That thought was 100% on point, this chicken salad is like nothing you've ever tasted. The Meyer lemon is the perfect hint of citrus without being overwhelmingly acidic, the apples add a bit of crunch, and the chives give it a nice savory component. I'm incredibly excited to have the leftovers as my lunch tomorrow!
Meyer Lemon Chicken Salad
Yield: 4 Servings
2 chicken breasts
1/2 tbsp olive oil
1 Meyer lemon, zest set aside
3 tbsp mayonnaise
2 tbsp chives, chopped
1 Granny Smith apple, diced
1/8 cup pecans, chopped
2 heads of baby gem lettuce
Preheat your oven to 400 degrees. In a small bowl combine the olive oil, the juice of the lemon, as well as a bit of salt and pepper. Toss the chicken breasts into this marinade and place them onto a baking sheet. Place the marinated chicken into the oven for 15-20 minutes or until it's no longer pink in the center.
Meanwhile, in a small bowl add the mayonnaise, 1 tbsp of the chopped chives and the zest of the lemon. Stir the ingredients together until they're combined.
When the chicken is done baking give it a few minutes to cool, then shred it with either a fork or your hands. Toss the warm chicken in with the mayonnaise, as well as the diced apples, until they're well combined. At this point, season the salad with salt and pepper to taste.
Finally, place a bed of lettuce on each plate, add a big scoop of the warm chicken salad and sprinkle it with the chopped pecans and the remaining chives. Enjoy!