© Sunshine Urbaniak
Herbed Chicken Salad
Whenever I have leftover chicken breast I tend to make it into chicken salad. It’s my go-to, easy and delicious option. In this recipe, the herbs really shine along with the lemony dressing. I like the freshness that the lemon brings because I don’t like a chicken salad dressing to be too mayonnaisey and heavy. The lemon plus a dash of vinegar keeps it light. The fresh thyme and parsley also help flavor the dressing and salad. Serve this herbed chicken salad on a toasted bagel, your favorite bread (I love sourdough), or beds of lettuce (lettuce wrap). It could also be used as an appetizer served with crackers. It pairs nicely with sliced apples either on top or on the side. Enjoy!
Herbed Chicken Salad
Servings: 2
AuthorSunshine UrbaniakCategorySidesTotal Time40 minsINGREDIENTS
DIRECTIONS
Heat oven to 350 degrees. Place chicken breast on sheet pan lined with foil and brush with olive oil, then sprinkle with salt and pepper. Repeat on the other side. Bake for 20 min. Let cool until you can handle it, and dice the chicken into 1/2 inch pieces.
While chicken is cooking, make the dressing. In a medium-sized bowl, whisk all the dressing ingredients until well combined. When chicken is ready, add it into the dressing bowl, along with the rest of the salad ingredients. Mix well and let rest for 15 min. or so to allow the flavors to macerate. Taste and add more salt if needed. Store in the fridge until ready to serve.
Ingredients
Directions
Heat oven to 350 degrees. Place chicken breast on sheet pan lined with foil and brush with olive oil, then sprinkle with salt and pepper. Repeat on the other side. Bake for 20 min. Let cool until you can handle it, and dice the chicken into 1/2 inch pieces.
While chicken is cooking, make the dressing. In a medium-sized bowl, whisk all the dressing ingredients until well combined. When chicken is ready, add it into the dressing bowl, along with the rest of the salad ingredients. Mix well and let rest for 15 min. or so to allow the flavors to macerate. Taste and add more salt if needed. Store in the fridge until ready to serve.
MORE SIDES RECIPES
Tofu and Pear Salad with Miso Ginger Vinaigrette
© Sunshine UrbaniakThis is a great salad to incorporate more tofu into your diet. The red miso marinade helps flavor the tofu and a quick bake in the oven keeps it healthy and crispy. I recommend marinating the tofu overnight to get the best flavor, then pop it out of...
Greek Salad
© Sunshine UrbaniakGreek salads are so easy and quick to make, plus it's full of healthy ingredients. The red wine vinegar in the dressing really compliments the salty feta cheese and kalamata olives. The trick to a really tasty greek salad is patience. After making...
Beet Hummus
© Sunshine UrbaniakThere's nothing quite like freshly made hummus. It's very easy and quick to make, plus there are endless ingredients you can add to make it to your liking. I'm always looking for ways to eat more beets, so throwing one into the classic hummus recipe...
