Chicken Salad with Fresh Herbs
- 12 steps
- Original recipe
Your setup
- Small prep bowl16 oz
Recipe information
Parser version not recorded.
Current parser version: v48.
Log in to re-parse this recipe.
Shopping list10 items
Grouped by store section. Check items you have or buy.
0 of 10 items checked
Fruit and vegetables
Meat and seafood
Herbs and spices
Oils and sauces
Other
Recipe steps
Your setup
- Small prep bowl16 oz
- 1
Adjust oven rack to middle position and heat oven to 350 degrees
- 2
- 2 pounds boneless, skinless chicken breasts, trimmed
Cover chicken with plastic wrap
- 3
Using meat pounder, gently pound thickest part of each breast to ¾-inch thickness
- 4
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon table salt
- ¼ teaspoon pepper
Toss chicken, oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in 13 by 9-inch baking dish
- 5
Arrange chicken in single layer in dish and cover tightly with aluminum foil
Prep ahead
Small prep bowl A16 oz
- ¼ cup finely chopped celery
- 3 tablespoons chopped fresh chives
- 4 teaspoons chopped fresh tarragon
- 1 tablespoon chopped fresh dill
- Stay at the stove6
Bake until chicken registers 160 degrees, 28 to 32 minutes
32:00
- Stay at the stove7
Transfer chicken to large plate and let cool for 15 minutes; discard any accumulated juices
15:00
- Stay at the stove8
Refrigerate chicken until completely cooled, about 30 minutes
30:00
- Stay at the stove9
Cut chicken into ½-inch pieces
- Stay at the stove10Small prep bowl A¼ cup finely chopped celery · 3 tablespoons chopped fresh chives · 4 teaspoons chopped fresh tarragon · 1 tablespoon chopped fresh dill
- ⅔ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon table salt
- ¼ teaspoon pepper
Combine chicken, mayonnaise, celery, chives, tarragon, dill, lemon juice, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl
- Stay at the stove11
Cover with plastic and refrigerate for at least 2 hours to allow flavors to meld
120:00
- 12
Serve. (Salad can be refrigerated for up to 2 days)