Herbed Chicken Salad

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This is a great twist on a basic chicken salad. The herbs give the chicken more flavor and it goes well with a light Italian or vinegar and oil dressing. This salad works well as a lunch or complete dinner meal.

Yield: 6 Servings 

Ingredients:

3-4 chicken breasts, boneless-skinless

1 TBSP finely chopped fresh rosemary

1 TBSP chopped fresh thyme

3/4 tsp salt

3/4 tsp ground black pepper

1 TBSP olive oil

2 packages salad mix – hearts of romaine or Italian salad blend

1 pint of grape tomatoes, cut in half

1/2 English cucumber, thinly sliced

thinly sliced red onion, to taste

Directions:

  1. Preheat oven to 400°. In a small prep bowl mix chopped herbs, salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat.
  3. Apply herb seasoning evenly to chicken breasts. Cook for 5 minutes on each side.
  4. Transfer chicken to a rimmed baking sheet and bake until done (internal temp reaches 165°).
  5. While chicken cooking in oven assemble salads in individual large plates or bowls.
  6. Removed cooked chicken from the oven, chop and top salads.
  7. Serve with Italian dressing or simple side of oil and red wine vinegar.
Herbed Chicken Salad

Searing in the pan gives the chicken great color and flavor.

Herbed Chicken for salad

Finishing in the oven ensures thick chicken breasts such as these are thoroughly cooked.

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Yummy chicken salad – salad!

This is one of my favorite salads that is packed with protein and leaves me satisfied.  I like to use the canned chicken breast from Costco for the chicken salad.  It’s SO tender and moist!  I also like to add a lot of veggies and just enough mayo to get it to come together.

chicken salad ingredients

2 cans all white meat chicken breast
1 large carrot, diced
1/4 white onion, diced (or subst. 2 green onions, sliced)
1 to 2 ribs of celery, diced
Mayonnaise to taste
Ground black pepper
Coarse ground garlic OR yellow curry powder, to taste

chicken salad on a bed of greens

Mix up your chicken salad and then place it on top of a bed of greens!  I like to use spring mix for this, but any greens you like would work.  Sometimes I also add sprouts.  It’s a tasty, fresh lunch that is high in protein and veggies!