Description
This Creamy Herb Chicken Salad combines tender cooked chicken breast with a flavorful mixture of Greek yogurt, mayonnaise, and fresh herbs like dill, parsley, and chives. Enhanced with crunchy celery, red onion, and a splash of lemon juice, this versatile salad is perfect for sandwiches, wraps, or served over greens for a light and refreshing meal.
Ingredients
Scale
Chicken
- 2 cups Cooked Chicken Breast (Shredded or diced, cooked until 165°F)
Dressing
- 3/4 cup Greek Yogurt (Plain)
- 1/4 cup Mayonnaise (High-quality)
- 2 tablespoons Fresh Dill (Finely chopped)
- 2 tablespoons Fresh Parsley (Finely chopped)
- 2 tablespoons Fresh Chives (Finely chopped)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1/2 teaspoon Salt (To taste)
- 1/2 teaspoon Black Pepper (Freshly ground, to taste)
Vegetables
- 1/2 cup Celery (Diced)
- 1/4 cup Red Onion (Finely chopped)
Instructions
- Cook the Chicken: Poach or grill the chicken breast until it reaches an internal temperature of 165°F. Once fully cooked, let it cool completely before shredding or dicing into bite-sized pieces.
- Prepare the Dressing: In a mixing bowl, combine the plain Greek yogurt and mayonnaise until the mixture is smooth and creamy.
- Add Herbs and Seasonings: Stir in the finely chopped fresh dill, parsley, and chives. Add the freshly squeezed lemon juice, salt, and black pepper, mixing well to incorporate all the flavors evenly.
- Combine Vegetables and Chicken: Dice the celery and finely chop the red onion before adding them to the bowl with the shredded or diced chicken.
- Mix Salad: Pour the creamy herb dressing over the chicken and vegetables. Gently fold everything together to combine without breaking up the chicken too much.
- Adjust & Chill: Taste the salad and adjust the salt and pepper if needed. Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve the creamy herb chicken salad on its own, in a sandwich or wrap, or on top of fresh greens for a delicious and refreshing meal.
Notes
- Use freshly cooked chicken breast for best texture and flavor, but leftover roasted chicken also works well.
- Chilling the salad enhances the flavors, so prepare ahead if possible.
- For a lighter option, substitute mayonnaise with additional Greek yogurt.
- Adjust herbs according to preference; tarragon or basil can be good alternatives.
- Serve immediately after mixing if you prefer a crunchier texture from the celery and onion.
