Southeast Dairy Association - spring herb chicken salad

Spring Herb Chicken Salad

Add flavor to classic chicken salad with fresh herbs, lemon juice and yogurt.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


  • 2 bone-in chicken breasts, skinned
  • 1 tablespoon olive oil
  • 12 teaspoon dried basil
  • 12 teaspoon salt, divided
  • 12 teaspoon pepper, divided
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons plain yogurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh mint


  1. Preheat oven to 425°. Place chicken breasts in a shallow baking dish; drizzle with olive oil and season with basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 35 minutes or until internal temperature reaches 160°; cool.
  2. In a large bowl, whisk together mayonnaise, yogurt, lemon juice, parsley, mint, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined. Chop chicken into bite-sized pieces; add to yogurt mixture. Stir to coat. Cover and refrigerate until ready to serve.


Yield: 3 cups

Source of recipe: Jessica Cox

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