Lemon Pepper Chicken Salad

Ingredients

• 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 Tbsp. lemon pepper, plus more for serving
• Extra-virgin olive oil (for drizzling)
• 1 large garlic clove, finely grated
• ½ cup sour cream
• ¼ cup mayonnaise
• 4 Tbsp. fresh lemon juice, divided
• 2 heads of Little Gem or romaine lettuce, leaves separated
• 4 celery stalks, thinly sliced
• ½ small red onion, thinly sliced
• Freshly ground pepper

Steps

1. Heat a broiler. Place 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry, on a rimmed baking sheet. Season lightly on both sides with kosher salt (use more or less depending on how salty your lemon pepper is), then sprinkle all over with 1 Tbsp. lemon pepper. Drizzle with extra-virgin olive oil and turn to coat. Arrange chicken in a single layer and broil, turning halfway through, until golden brown and cooked through, 12–14 minutes. Transfer to a cutting board. Let sit 5 minutes. Cut each thigh in half crosswise.
2. Meanwhile, mix together 1 large garlic clove, finely grated, ½ cup sour cream, ¼ cup mayonnaise, 2½ Tbsp. fresh lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; set dressing aside.
3. Toss 2 heads of Little Gem or romaine lettuce, leaves separated, 4 celery stalks, thinly sliced, and ½ small red onion, thinly sliced, in a large bowl to combine. Drizzle with oil and remaining 1½ Tbsp. fresh lemon juice. Season generously with salt and freshly ground black pepper and toss to coat.
4. Spoon some of the reserved dressing onto a platter and smooth into an even layer. Top with salad, then chicken thighs. Drizzle remaining dressing over and sprinkle with a little more lemon pepper.