Rosemary Lemon Chicken Salad Recipes

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LEMONY ROSEMARY CHICKEN SALAD



Lemony Rosemary Chicken Salad image

I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.

Provided by Sherri Dodsworth

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs chicken thighs
4 cups water
2 stalks celery, leaves on, sliced
1/2 medium onion, diced
2 sprigs fresh rosemary or 2 tablespoons dried rosemary
1 grated lemon, zest of
1 lemon, juice of
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 stalks celery, sliced
3 slices red onions, chopped
1 teaspoon dried tarragon
3 tablespoons capers, drained
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 cup slivered almonds
1 (1 g) packet Splenda sugar substitute
1 lemon, juice of
salt and pepper

Steps:

  • Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
  • Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
  • Add the chicken to a large bowl and stir in the remaining ingredients.
  • Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5

ROSEMARY CHICKEN SALAD



Rosemary Chicken Salad image

I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups cooked chicken breasts, cubed
3 cups celery, thinly sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh rosemary, finely chopped

Steps:

  • Add the chicken and celery to a mixing bowl; toss to combine.
  • In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
  • Spoon mayo mixture onto chicken mixture; stir gently to distribute.
  • Season to taste with salt and pepper.
  • Chill in the refrigerator 4-6 hours before serving.

LEMON ROSEMARY CHICKEN OR TURKEY SALAD



Lemon Rosemary Chicken or Turkey Salad image

This delicious salad is great over mixed greens or chips, and it makes a perfect lunch or light supper.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 12

Number Of Ingredients 12

2 cups diced deli rotisserie chicken or leftover turkey
1/2 cup plain Greek fat-free yogurt
1/2 cup mayonnaise
2 tablespoons chopped red onion
1/4 cup chopped celery
1/2 cup pecan pieces, toasted
1/4 cup sweetened dried cranberries
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh rosemary leaves
Food Should Taste Good™ multigrain chips
Mixed greens

Steps:

  • In bowl, mix Salad ingredients.
  • Serve with chips and/or on mixed greens.

Nutrition Facts : Calories 160, Carbohydrate 4 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g

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