Chicken Salad With Herb Mayonnaise

Chicken Salad With Herb Mayonnaise

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
226 Calories
16g Fat
1g Carbs
19g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 226
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 14%
Cholesterol 59mg 20%
Sodium 258mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 19g
Vitamin C 2mg 9%
Calcium 14mg 1%
Iron 1mg 4%
Potassium 169mg 4%
*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.)

Chicken salad is one of our favorite luncheon dishes, and we almost always make a chicken salad when we're expecting midday company. While the freshly roasted chicken breasts make a fabulous chicken salad, a rotisserie chicken from your local market is a perfectly acceptable shortcut, and it will taste just as good. Or use roasted turkey breast in the salad.

This chicken salad takes on extra fresh flavor with roasted chicken breast meat, a little lemon juice in the mayonnaise, and fresh chopped herbs. Serve this delightful chicken salad in sandwiches or in lettuce cups for a delicious lunch or light supper. We love this chicken salad in toasted buns with lettuce and tomato slices, and usually serve sandwiches with a side french fries or potato chips.


  • 3 to 4 boneless, skinless chicken breasts

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 to 3/4 cup mayonnaise

  • 1 teaspoon chopped fresh parsley

  • 2 teaspoons chopped fresh chives

  • 1 teaspoon chopped fresh dill

  • 1 1/2 teaspoons chopped fresh oregano

  • 3 teaspoons freshly squeezed lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6. 

  3. Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.

  4. Turn and continue baking for 15 to 20 minutes longer, or until chicken is thoroughly cooked but not overcooked. The minimum safe temperature for chicken is 165 F/73.9 C.

  5. Remove the chicken from the oven and let it cool. When the chicken is cool enough to handle, dice or chop it into small pieces.

  6. Combine 1/2 cup of mayonnaise with the herbs and lemon juice. Mix the mayonnaise mixture with the chopped chicken and add more mayonnaise, as needed, to taste. Stir in salt and pepper, to taste.

  7. Serve the chicken salad in sandwiches or on lettuce or mixed greens with avocado slices or sliced fresh tomatoes. Add chips or french fries for a satisfying lunch or easy light supper. Enjoy!


Recipe Variations

  • If you don't have fresh dill, use about 1/4 teaspoon of dried dill weed.
  • Basil is a good substitute for the recipe's oregano. You can also use about 1/2 teaspoon of dried versions of either herb.
  • Add about 1/4 cup of sliced celery and/or a few tablespoons of finely chopped sweet or red onion.
  • Add 1/2 cup of chopped pecans to the chicken salad mixture.
  • Make this salad with chopped roasted turkey breast.