Practical, healthful eating and living.

Picnic Friendly Fare – Lemon Chicken Salad July 6, 2009

Barefoot Contessa Lemon Chicken Salad 7_09This was a hit at my 4th of July picnic.  As there are many more opportunities for picnics to come, I’d thought I’d share it.  This is from The Barefoot Contessa cookbook by Ina Garten.

Note: Give yourself an extra day so that the chicken breasts can marinate overnight before grilling.

There are two parts to this recipe: the grilled chicken, then the assembling of the salad.


3/4 cup freshly squeezed lemon juice (4 lemons) (Yes! Fresh makes a difference!)

3/4 cup good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)

2 pounds boneless chicken breasts, halved and skin removed.

Whisk together the lemon juice, olive oil, salt, pepper and thyme.  Pour over the chicken breasts in a nonreactive bowl.  Cover and marinate in the refrigerator for 6 hours or overnight.

Grill for about ten minutes on each side.  Allow to chill in refrigerator.  Slice into 3/8-inch-thick slices when ready to assemble salad.


1/4 cup freshly squeezed lemon juice (1 large lemon) (Yes!  Use fresh!)

1/4 cup good olive oil

1 cup raw sugar snap peas, stems and strings removed

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 lemon, thinly sliced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Toss all the ingredients into a bowl, including the chilled, sliced grilled chicken.  Taste for seasonings and serve cold or at room temperature.


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