Five Herb Chicken Salad Recipes

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CHICKEN SALAD WITH FRESH HERBS



Chicken Salad With Fresh Herbs image

Provided by Emeril Lagasse

Time 40m

Yield 4-6 servings

Number Of Ingredients 12

2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup mayonnaise
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves
1/3 cup finely chopped red onion
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 teaspoon celery seeds
1/4 teaspoon cayenne pepper
2 to 3 avocados, halved and pitted (optional)

Steps:

  • Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
  • Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
  • In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
  • When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKEN SALAD WITH HERB MAYONNAISE



Chicken Salad With Herb Mayonnaise image

This chicken salad is fresh and delicious with roasted chicken breasts, herbs, and a little lemon juice in the mayonnaise mixture.

Provided by Diana Rattray

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 9

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 fresh lemon juice

Steps:

  • Gather the ingredients.
  • Line a baking pan with nonstick foil or spray foil with nonstick cooking spray. Preheat the oven to 400 F/200 C/Gas 6.
  • Arrange the chicken breasts on the baking pan and sprinkle with salt and freshly ground black pepper. Bake for about 15 minutes.
  • 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.
  • 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.
  • 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.
  • 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! .

Nutrition Facts : Calories 226 kcal, Carbohydrate 1 g, Cholesterol 59 mg, Fiber 0 g, Protein 19 g, SaturatedFat 3 g, Sodium 258 mg, Sugar 0 g, Fat 16 g, ServingSize Serves 4 to 6., UnsaturatedFat 0 g

FIVE-HERB SALAD



Five-Herb Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 cups each fresh parsley and mint, 1/2 cup chopped dill and tarragon and 1/4 cup chopped chives in a large bowl. Shave 4 celery stalks with a vegetable peeler into another bowl. Mix 4 teaspoons champagne vinegar, 1 teaspoon honey, 2 tablespoons olive oil and a pinch each of salt and pepper; add to the celery with the herbs and toss. Top with toasted pepitas.

FIVE HERB CHICKEN SALAD



Five Herb Chicken Salad image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 15

1 units salad ingredients
2 tablespoons herbs
1.5 pounds chicken breasts
2 units cucumber
2 units orange
1 units red onion
0.5 cups cashews
46 cups baby spinach leaves
1 units dressing ingredients
0.25 cups sherry vinegar
1 tablespoons dijon mustard
1 teaspoons salt
2 units shallots
0.25 teaspoons black pepper
0.5 cups olive oil

Steps:

  • SALAD PREPARATION
  • Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.
  • Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
  • DRESSING PREPARATION
  • In a mixing bowl, whisk together the dressing ingredients.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MY FAVORITE CHICKEN SALAD



My Favorite Chicken Salad image

I'm a huge fan of chicken salad and have tried so many different variations over the years, but this one is by far my favorite. Simple, refreshing flavors and great texture make it wonderful on a sandwich or just served over a bed of lettuce!

Provided by SunnyDaysNora

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 14

2 cooked skinless, boneless chicken breast halves, cut into cubes
3 stalks celery, finely diced
¾ cup chopped pecans
½ cup mayonnaise
2 tablespoons minced yellow onion
1 ½ tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh dill
1 teaspoon lemon juice
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika

Steps:

  • Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 5.5 g, Cholesterol 31.4 mg, Fat 25.5 g, Fiber 2 g, Protein 11 g, SaturatedFat 3.3 g, Sodium 384.3 mg, Sugar 2.4 g

GARLIC AND HERBS CHICKEN SALAD



Garlic and Herbs Chicken Salad image

A wonderful and tasty chicken salad that goes great on crackers or a sandwich. It's fresh and simple flavors appeal to all. I made this up over years of trial and error. Finally hit the jackpot! Enjoy!

Provided by K-Jon Chef

Categories     Lunch/Snacks

Time 2h30m

Yield 10 10 sandwiches, 10 serving(s)

Number Of Ingredients 10

1/2 cup red onion, diced fine
1/4 cup celery, diced fine
1 tablespoon fresh garlic clove, minced well
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 teaspoons dried dill weed
1 cup mayonnaise (more or less to taste)
1 tablespoon lemon juice
4 cups chopped chicken (I use Rotisserie left over from Costco)

Steps:

  • Mix Mayo and lemon juice together. Add dried spices and mix well. Add rest of ingredients mix well and chill for atleast 2 hours. Enjoy!

Nutrition Facts : Calories 98.2, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 170.6, Carbohydrate 7.2, Fiber 0.3, Sugar 1.9, Protein 0.4

5-INGREDIENT CHICKEN SALAD



5-Ingredient Chicken Salad image

Make and share this 5-Ingredient Chicken Salad recipe from Food.com.

Provided by Kim19068

Categories     One Dish Meal

Time 1h

Yield 5 serving(s)

Number Of Ingredients 5

4 chicken breasts, cooked, cubed
2 cups celery, chopped
1 teaspoon poultry seasoning
2 teaspoons pickle relish
1 cup mayonnaise

Steps:

  • Combine everything. Chill for a hour.
  • Wonderful on toast, or on crackers or use to stuff a tomato.

Nutrition Facts : Calories 209.5, Fat 10.8, SaturatedFat 3.1, Cholesterol 74.2, Sodium 121.8, Carbohydrate 2.1, Fiber 0.7, Sugar 1.3, Protein 24.5

HERBED-CHICKEN SALAD



Herbed-Chicken Salad image

Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 Granny Smith apple, chopped
1 Tbsp. lemon juice
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 pkg. (2 oz.) slivered almonds, toasted
2 stalks celery, chopped
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. ground thyme
1/8 tsp. each black pepper, garlic powder, ground sage, dried oregano leaves and dried rosemary leaves

Steps:

  • Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
  • Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

CHICKEN AND HERB SALAD WITH NUOC CHAM



Chicken and Herb Salad With Nuoc Cham image

Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.

Provided by Yewande Komolafe

Categories     dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course

Time 5m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons granulated sugar
1 garlic clove, minced
1 bird's-eye chile or other small hot chile, minced with seeds
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons fish sauce
3 loosely packed cups chicken meat (12 ounces, pulled from store-bought rotisserie chicken or roast chicken)
2 cups thinly sliced red or green cabbage
1 small English cucumber, thinly sliced (about 1 1/2 cups)
1 medium bell pepper (any color), thinly sliced
1 1/2 cups peppery leafy greens, such as watercress with tender stems, arugula or mizuna
1 loosely packed cup Thai or sweet basil leaves
1 loosely packed cup mint leaves
1/2 cup crispy fried shallots or onions, store-bought or homemade

Steps:

  • In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
  • Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
  • Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

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