Best Chicken Salad With Fresh Herbs Recipes

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CLASSIC CHICKEN SALAD WITH FRESH HERBS



Classic Chicken Salad with Fresh Herbs image

This is your classic, flavorful chicken salad, but lightened up. Classic Chicken Salad with Herbs has the simplicity of a classic mayo-based chicken salad, but the addition of fresh herbs kicks it up a notch in the flavor department. Serve this delicious chicken salad on a bed of greens, in your favorite wrap, with crackers and fresh veggies, or as a classic sandwich for the ultimate lunch.

Provided by Stephanie

Categories     lunch     Main Course

Number Of Ingredients 16

3 lbs chicken breast (raw)
1 tsp kosher salt
1 tbsp whole peppercorns
2 bay leaves (dried)
2 cloves garlic (smashed)
1/2 cup light mayo
1/2 cup plain non fat Greek yogurt
1 tbsp lemon juice
1 tsp Dijon
1/2 tsp celery seed
1/2 tsp poppy seeds
1/4 tsp kosher salt
1/2 cup celery (diced)
1/2 cup onion (diced)
1/4 cup scallions (fresh, chopped)
1/4 cup parsley (fresh, chopped)

Steps:

  • Add the raw chicken breast to the bottom of a large pot.
  • Add the salt, peppercorns, smashed garlic cloves, and bay leaves.
  • Cover the chicken with cold water.
  • Place the lid on the pot, and bring the water to a boil.
  • Reduce to a low boil or rapid simmer, and cook for 20-25 minutes or until the internal temperature of the chicken reaches 165F.
  • Remove the chicken to a cutting board to cool.
  • Chop or shred the chicken.
  • Yields 6 cups of cooked chicken. You can skip this altogether and purchase cooked chicken breast instead.
  • Chop the onion, celery, scallions, and parsley.
  • Combine the yogurt and mayo in the bottom of a large mixing bowl. Add the lemon juice, dijon, celery seed, poppy seeds, and salt, and whisk together to form a dressing.
  • Fold in the cooked chicken and the diced onion, celery, scallions and parsley.
  • Taste for seasoning.

Nutrition Facts : ServingSize 1 cup, heaping, Calories 331 kcal, Carbohydrate 6 g, Protein 51 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 149 mg, Sodium 912 mg, Fiber 1 g, Sugar 2 g

BASIC CHICKEN SALAD



Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories     Salad

Time 10m

Yield 2

Number Of Ingredients 6

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

  • Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  • In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

CHICKPEA SALAD WITH FRESH HERBS AND SCALLIONS



Chickpea Salad With Fresh Herbs and Scallions image

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of traditional potato salad is to mash some of the chickpeas lightly with a fork. It travels well, so it deserves a spot at your next picnic or desk lunch.

Provided by Lidey Heuck

Categories     dinner, easy, lunch, weekday, beans, salads and dressings, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1 1/2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving
3 (15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Steps:

  • In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
  • Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them. Add the celery and scallions and toss.
  • Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you're not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

CHICKEN & GARLIC WITH FRESH HERBS



Chicken & Garlic with Fresh Herbs image

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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