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Easy Chicken Salad Recipe


4 skinless, boneless chicken breast halves

1 cup chopped onion

1/3 cup lemon juice

1/3 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon olive oil

1 (16 ounce) package frozen mixed vegetables, thawed

1 (4 ounce) can chicken broth

1 (8 ounce) can crushed cheese

1 (5 ounce) can diced cooked chicken breast meat

1 package (12) lettuce leaves

1 cup Parmesan cheese

2 tablespoons Italian-style salad dressing


Rub chicken breasts with lemon juice, and place in plastic bag with juice. Brush with mayonnaise, lemon zest, olive oil, mixed vegetables, chicken, fish, and salad dressing. Place bag over plastic foil to keep warm.

Remove plastic foil and place chicken breasts in ovenproof casserole dish. Top with cooked mixed vegetables and shredded cheese.

Bake in preheated oven for 25 minutes, or until chicken is cooked through and crisp.