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© 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 UrbaniakCategoryTotal Time40 mins

INGREDIENTS

Dressing
½ cup Mayonnaise
2 tsp Lemon Juice
½ tsp Dijon Mustard
½ tsp White Vinegar
½ tsp Salt
¼ tsp Pepper
Chicken Salad
2 Chicken Breasts ( 2 cups chopped)
1 tbsp Olive Oil
Salt and Pepper (to sprinkle on chicken)
1 Celery Stalk, finely chopped
2 Scallions, finely chopped
1 tbsp Red Onion, minced
¼ tsp Fresh Thyme, finely chopped
1 tbsp Fresh Parsley, finely chopped
1 dash Celery Seed

DIRECTIONS

1

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.

2

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

Dressing
 ½ cup Mayonnaise
 2 tsp Lemon Juice
 ½ tsp Dijon Mustard
 ½ tsp White Vinegar
 ½ tsp Salt
 ¼ tsp Pepper
Chicken Salad
 2 Chicken Breasts ( 2 cups chopped)
 1 tbsp Olive Oil
 Salt and Pepper (to sprinkle on chicken)
 1 Celery Stalk, finely chopped
 2 Scallions, finely chopped
 1 tbsp Red Onion, minced
 ¼ tsp Fresh Thyme, finely chopped
 1 tbsp Fresh Parsley, finely chopped
 1 dash Celery Seed

Directions

1

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.

2

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.

Herbed Chicken Salad

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