Fresh Herbs Chicken Salad

Chicken Salad Sandwich

 arisotoo / Getty Images

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
365 Calories
29g Fat
2g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 365
% Daily Value*
Total Fat 29g 37%
Saturated Fat 6g 30%
Cholesterol 79mg 26%
Sodium 322mg 14%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Protein 23g
Calcium 36mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 fresh lemon juice
  • 1/2 to 3/4 cup mayonnaise
  • Salt and pepper, to taste
  • For Serving:
  • Lettuce leaves

Steps to Make It

  1. Toss the chicken with the fresh parsley and dried herbs.

  2. 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.

  3. Serve the chicken salad on your preferred bread roll.