|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A creamy serving of chicken salad is all that you need to make a quick and filling lunch. Served on your favorite roll, in lettuce cups, or inside of a wrap, our delicious herby chicken salad makes the best out of chunks of chicken breast cooked to juicy perfection and a delicious dressing made with herbs and mayonnaise. Fresh parsley and chives and just a touch of dry oregano and dill give flavor and fragrance to the salad. Prepared and mixed in just 15 minutes, this salad can be made a few hours ahead of time, which will also give time for the flavors to meld. But don't mix it too far in advance, as the fresh herbs will wilt in the fridge and the vibrant aspect of the salad might change, plus the herbs might get too soft and mushy.
This recipe is perfect for repurposing leftover rotisserie chicken if that's what you have at hand, though cooking some chicken breast cubed in small pieces won't take much of your time either and will leave you with a tasty broth that you can use as a base for a soup. If you decide to make our recipe using chicken breasts that you'll cook, you can choose between the less expensive breast with skin and bone and the more expensive skinless and boneless type. It's up to you and how much work you're willing to put in, but skin and bone do provide a lot of flavor when you're poaching the breasts. If possible, buy organic chicken, but most importantly air-chilled chicken breast and not water-chilled chicken, because chilling in water makes the chicken absorb moisture that affects the flavor, texture, and ultimately the weight you're paying per pound.
This preparation is naturally gluten and dairy-free, but check your mayonnaise label to ensure no gluten-containing ingredients were used. If you need an egg-free preparation, use vegan mayonnaise instead. This creamy salad makes a terrific lunch or dinner. Serve on your favorite bun, toast, wrap, or tortilla. Use gluten-free brown rice tortillas or bread if needed, or serve in lettuce cups, collard green wraps, or on top of a green salad for a low-carb option. If serving it with just greens, consider adding some chopped walnuts or pecans, plus a few sliced green grapes for tang and sweetness.
3 to 4 cups chopped cooked chicken breasts
1 teaspoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon dried dill weed
1/2 teaspoon dried leaf oregano
1 tablespoon freshly squeezed lemon juice
1/2 to 3/4 cup mayonnaise, to taste
Salt, to taste
Freshly ground black pepper, to taste
Lettuce leaves, for serving
Steps to Make It
Toss the chicken with the fresh parsley and dried herbs.
Combine 1/2 cup of mayonnaise with the lemon juice. Mix with the chopped chicken. Taste and add more mayonnaise, as needed, for texture and to taste. Stir in salt and pepper, to taste.
Serve the chicken salad on your preferred bread roll.