Chunky Herb-Mayo Chicken Salad Recipe

I spiced chicken salad. Bites of chicken, a light yogurt-mayo dressing with fresh lemon, chopped green onion or shallot, and loads of fresh herbs—dill, tarragon, basil, parsley, cilantro, or your favorites—make it delightful!

Lemon Mayo – ▢2 tablespoons mayonnaise – ▢2 tablespoons plain Greek yogurt – ▢1 tablespoon finely chopped shallot, or scallion (green onion) – ▢2 teaspoons grated fresh lemon zest – ▢¼ teaspoon cayenne pepper – ▢Salt and freshly ground black pepper, to taste Chicken Salad – ▢12 ounces cooked boneless, skinless chicken (12-14 ounces), sliced into bite-sized cubes (2 cups) – ▢2 tablespoons chopped fresh herbs, such as tarragon, parsley, basil, dill, chives or a combination of your preference – ▢1 tablespoon extra virgin olive oil – ▢Salt and freshly ground black pepper, to taste To serve – ▢Lettuce leave

INGREDIENTS

Herb Mayo Dressing In a small bowl, mix the yogurt, mayonnaise, lemon zest, cayenne, shallot or green onion, and salt and pepper to taste. 

INSTRUCTIONS

STEP 1

Mix them until they are well mixed. The dressing can be kept in the fridge for up to three days.

STEP 2

Chicken Salad Mix the herbs, olive oil, salt, and pepper to taste into the chicken in a big bowl. Spread the sauce out on top of the chicken and mix it in well.

STEP 3

You can eat the chicken salad by itself or put it on warm bread and make a sandwich.

STEP 4

Baked Skillet Chicken And Rice Casserole With Broccoli Recipe

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