Herbed Chicken Salad

You will never be bored with all of my chicken salad recipes! This Herbed Chicken Salad is the newest to the repertoire and I make it all summer long! This one is particularly great for when all those summer herbs are overflowing in your garden! The addition of fresh squeezed lemon juice along with the fresh herbs really screams summer!

Why You’ll Love This Recipe

This Herbed Chicken Salad is light and refreshing and comes together quickly. If you have an herb garden it is the best way to use up all those herbs! I make this one over and over all summer long.

Ingredients You Will Need

Chicken breast: Chicken breast is a lean cut of meat from the chicken that can be baked, grilled or poached and is so versatile. Some say it can be difficult to cook because it’s lean and can become dry but if you carefully time your cooking it is so juicy and delicious! I like Grass Roots Coop for my meat purchases.

Celery: CeIery is a nutrient rich, low calorie food that has fiber and vitamin K, small amounts of A and C, calcium and iron. It is an essential ingredient for making Mirepoix which is an aromatic base of celery, carrots and onions.

Green onion: Also known as scallions, green onions impart a mild, onion-like flavor and a touch of freshness.

Dill: I prefer fresh dill for its herbaceous, herby, light and refreshing flavors. It is slightly sweet with elements of parsley, celery and anise.

Parsley: Parsley brings a burst of fresh, herby goodness to soups, giving them a nice lift and adding a bit of vibrant flavor.

Thyme: Is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Lemon: Lemon juice adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Avocado oil mayonnaise: This mayo is made from avocado oil, unlike many common mayos crafted with other oils and offers a unique creamy texture and a healthier fat profile.

Salt and pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Instructions

Cook the chicken: Preheat oven to 350˚ and roast the chicken breasts for approximately 45 minutes or until it reaches 165˚ at the thickest part. Remove and allow to cool and then dice the chicken up.

Combine ingredients: In a large bowl add, chicken, celery and onion, mixing to combine.

Make the dressing: In a small bowl add, mayonnaise, lemon juice, herbs, salt and pepper and whisk well.

Dress the salad: Now add dressing to chicken salad and toss to combine.

Enjoy!

Recipe Tips and Tricks

Prep chicken ahead: Whenever I am meal prepping I will always roast some chicken to have ready to make a chicken salad during the week! Buying a whole roasted chicken works too.

Fresh herbs: I prefer fresh herbs for this Herbed Chicken Salad as it elevates the flavor.

Recipe Variations

Oregano: If you do not have fresh Thyme you can use oregano instead!

Mayonnaise: If you are not concerned about keeping this recipe Paleo or Whole30 friendly, feel free to use any mayonnaise you like!

Storage Tips

This Herbed Chicken Salad can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container.

FAQs About Herbed Chicken Salad

What is chicken salad made of?

A mixture of cooked chicken, celery, onions, mayonnaise and seasoning.

What is the best way to cook chicken for chicken salad?

Most commonly, chicken breasts are baked or boiled until cooked through then shredded or diced.

Can you make chcken salad wthout mayonnaise?

Yes! you can use Greek yogurt or a homemade vinaigrette as a base instead.