Lemon Chicken Salad

By Sally Cameron on May 16, 2014

Chicken & Turkey, Gluten-Free, Lunch, Salads, the daniel plan

Hot weather calls for cool salads and here’s an unbeatable classic with a twist. Lemon chicken salad with fresh chopped dill for stuffing into pitas, piling on English muffins, oscooping onto lettuce leaves., or just serving alone in a bowl. It’s always good.

lemon chicken salad |AFoodCentricLife.com
Photo credit Matt Armendariz for The Daniel Plan Cookbook

Classic, Cool, Chicken Salad

Chicken salad is one of my favorite things to make with leftover roast chicken. No leftover chicken? Roast a couple of bone-in chicken breasts. It will take about 30 minutes (depending on their size). Line a rimmed baking sheet with foil for faster cleanup. With sharp, heavy knife or cleaver, whack off the small ribs and discard. Pre-heat oven to 375º Season chicken and roast until chicken reaches 165º internally. Allow chicken to cool until you can handle it, remove the skin and discard, then pull off the meat in big pieces and dice into cubes.

How to trim chicken breasts | AFoodCentricLife.com

While the chicken is roasting, chop up the celery, onion, dill, and slice up the tomatoes. Ready your pita, muffin halves or however you are going to serve the chicken salad. It’s great all by itself too for a lower carb, gluten-free option.

The Daniel Plan Cookbook | AFoodCentricLife.com

The Daniel Plan Cookbook

As one of the Daniel Plan Signature Chefs, I created this lemon chicken salad recipe for The Daniel Plan Cookbook. It’s available on Amazon. The Daniel Plan Cookbook is filled with over 100 easy, delicious recipes that help you to live a healthy life. It proves that healthy eating is not boring or about deprivation but about enjoyment and abundance.

The cookbook follows the principles of the New York Times best-seller, The Daniel Plan: 40 Day to a Healthier Life. It guides readers on how to harness the power of faith, food, fitness, focus and friends to create a healthy life, forever.

Lemon chicken salad | AFoodCentricLife.com
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Lemon Chicken Salad Pita | The Daniel Plan

Chicken salad becomes a sandwich when stuffed into whole wheat pita with lettuce leaves and tomatoes. It’s equally good served simply on lettuce leaves or stuffed into a hollowed out large tomato for a lower carb option. For more lemon flavor, use the zest too. If dill is not your favorite herb, use fresh thyme or mint. Enjoy as an open-face sandwich on gluten-free bread or rolled into a brown rice tortilla as a wrap.
Servings 4


  • 3 cups chopped cooked chicken breast about 1 pound
  • 4 celery ribs chopped fine
  • 4 tablespoons finely chopped red onion
  • 1 tablespoon fresh chopped dill leaves thyme or mint work too
  • 4 tablespoons Vegenaise or healthy mayonnaise
  • A few squeezes of fresh lemon juice
  • Salt and pepper lemon pepper works great too, to taste
  • 2 large whole wheat pitas sliced in half
  • Red lettuce leaves
  • Sliced tomato optional


  • In a medium bowl, gently mix chicken, celery, onion, dill, mayonnaise, lemon juice, salt and pepper together.  Fill each pita half with lettuce leaf, a slice or two of tomato (if using), then a quarter of the chicken salad.


If you don't eat wheat, are gluten-free or grain-free, pile the lemon chicken salad into crisp butter lettuce leaves or stuff into a large hollowed out tomato. 
1 Comment
  1. Madonna/aka/Ms. Lemon - May 18th, 2014

    For some reason this end up in my spam folder.

    This sounds so delicious and something yummy to have during this heat wave. It was 102°.


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