Lemon Pepper Chicken Salad

We’re still a ways from spring and the veggies it brings, but that doesn’t mean we can’t enjoy a bright, refreshing salad with pops of texture and taste that thrill your taste buds. This lemon pepper chicken salad is loaded with lean protein, making it an excellent choice to fill the protein slot of an ichijū-sansai style meal.

I got my inspiration for this one from the classic American combo of lemon pepper chicken, but by adding some lemon juice to the mix, it gains a tangy dimension that turns it into a proper vinaigrette. For the chicken, I gently poach tenders until they’re just cooked through, but chicken breast would work too. The key technique here is to shred the tenders while they’re still marginally hot and tossing them directly into the dressing. This prevents the chicken from drying out as it cools and ensures every strand gets seasoned to the core.

For a pop of color and crunchy contrast, I like to add salted cucumbers. Salting and squeezing them does two things: it prevents the salad from getting watery, and it alters the texture, giving the cucumbers a satisfying crunch. You could also swap in other green veggies here, like asparagus, snap peas, or broccoli. Whatever you have on hand.