This chicken salad is a gets its great flavor and texture from fresh chopped herbs and crunchy vegetables, while a refreshing mayonnaise and lemon dressing brings the ingredients together perfectly. I used chives, dill, parsley, and a little tarragon, most of which I had growing on the deck. It’s a lovely salad for summer lunches or hot weather suppers. Make this salad with poached chicken breasts or use a rotisserie chicken.
Whether nestled in buns or between slices of bread or mounded on fresh crisp lettuce, this chicken salad will be a hit with everyone!
How to Store
- Store leftover chicken salad in an airtight container and enjoy it within 3 days.
- When transporting chicken salad to a party or event, keep it cold in a cooler. If serving outdoors, serve it from the cooler or nestle the bowl in a larger bowl of ice.
Chicken Salad With Herbs
This chicken salad recipe features fresh chopped herbs, crunchy vegetables, and a delicious mayo and lemon dressing. It’s perfect for summer lunches and hot weather suppers.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups chopped cooked chicken
- 2 tablespoons fresh finely chopped herbs*
- 2 tablespoons finely chopped red onion or sweet onion
- 1/4 cup finely chopped celery
- 1/4 to 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- Salt and pepper, to taste
Instructions
- Combine the Chicken, Herbs, and Vegetables: Combine the chicken, herbs, onion, and celery; toss to blend.
- Dress the Salad: Add 1/4 cup of mayonnaise along with the fresh lemon juice and salt and pepper, to taste. Add more mayonnaise, as needed for moisture.
Notes
*Parsley, chives, oregano, thyme, and tarragon are excellent choices.
