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.
Course lunch, Main Course
Keyword chicken salad
Prep Time 10minutes
Cook Time 25minutes
1/2cupplain non fat Greek yogurt
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.