986 lemon chicken recipes

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

Chicken and artichoke pasta salad with lemon-herb mayonnaise, toasted almonds, and a dash of hot sauce. A cold pasta salad thats great for potlucks and make-ahead lunches.

Stir-fried chicken with cantaloupe and honeydew melon balls, ginger, honey, and a dash of sesame oil. A sweet-savory Asian-inspired dish with fresh fruit.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Broiled peanut chicken kabobs with crunchy peanut butter, ginger, lemon, and red pepper glaze on skewered chicken breast and onions. Served over rice.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Tandoori roasted whole chicken marinated in saffron-lemon juice and spiced yogurt with coriander, cumin, ginger, and garlic. Oven-roasted for a golden, aromatic crust.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

A chicken salad with grapes and pineapple tidbits is a delightful combination of juicy fruits and tender chicken. It's further elevated by the crunch of almonds and water chestnuts, creating a symphony of flavors and textures that will leave you wanting more.

Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Relive the 70's and 80's with this delicious fondue made with garlic, gruyere cheese and a pinch of nutmeg.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Creamy peanut soup made with peanut butter, chicken broth, and sauteed onions, then pureed smooth. A rich Southern-style soup finished with cream and chopped peanuts.